• Dice onion
• Place the pork roast in the slow cooker.
• Add barbecue sauce, apple cider vinegar & chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme.
• Cook on high 6 hours or low 10 hours.
• Remove roast from slow cooker, and shred meat.
• Return shredded pork to the slow cooker and stir meat into the juices.
• Spoon pork onto the buns and serve

Freezer Bag Instructions:

• Dice onion
• Place all ingredients except  buns into freezer safe gallon bag
• Label & lay flat to freeze
• Remove from freezer the night before cooking
• The morning of cooking place contents of bag into slow cooker.
• Cook on high 6 hours or low 10 hours.
• Remove roast from slow cooker, and shred meat.
• Return shredded pork to the slow cooker and stir meat into the juices.
• Spoon pork into the buns and serve