Pour the vegetable oil into the bottom of the slow cooker and place the pork on top.
Pour in the BBQ sauce, cider vinegar, chicken stock, sugar, mustard, Worcester sauce, chilli powder, onion, garlic and thyme and stir, drizzling the sauce over the pork. Occasionally drizzling the sauce over the pork whilst cooking.
Cover and cook on high until the pork sheds easily with a fork. Depending on the size your pork, 0.7kgs cooks in 4 hours.
Remove from the slow cooker, reserving the remaining sauce in a separate bowl. Shred using 2 forks. Return the shredded pork to the slow cooker, stir in some of the reserved sauce - depending on how saucy you like.
In the meantime, split the buns in half and grill until slightly toasted.
Spoon the pork into the toasted buns and enjoy with coleslaw.
