1 4-lb pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup broth
¼ cup brown sugar
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
1 tablespoon chili powder
1 extra large onion, sliced thinly
2 large garlic cloves, crushed and minced
1 ½ teaspoons dried thyme
Place the pork roast in the bottom of a slow cooker. Cover with the rest of the ingredients, and turn to coat entirely.
Cover and cook on high for 5-6 hours.
Once finished, use a fork to shred the pork. Season with extra salt if desired.