Slow Cooker Texas Pulled Pork

Optional: Sear the pork. If desired, heat a bit of oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2–3 minutes per side. Transfer to the slow cooker.
Mix the sauce. In the slow cooker, whisk together the barbecue sauce, apple cider vinegar, chicken broth, light brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, garlic, and dried thyme.
Add pork to the slow cooker. Nestle the pork shoulder into the sauce, turning to coat all sides.
Cook. Cover and cook on LOW for 10–12 hours or HIGH for 5–6 hours, until the pork is fall-apart tender and can be easily shredded with a fork.
Shred and rest. Carefully transfer pork to a cutting board, cover loosely with foil, and let rest for 15–20 minutes. Shred the pork with two forks, discarding excess fat and any bone.
Mix back into the sauce. Return shredded pork to the slow cooker and stir to coat in the sauce. Let it soak for another 15–30 minutes on 'warm' or low heat.
Toast the buns (optional but highly encouraged): Brush split buns with butter. Toast, butter-side down, in a skillet or grill pan until golden brown.
Assemble and serve. Spoon generous mounds of pulled pork onto each bun. Top with extra sauce, pickle slices, or crispy slaw if desired. Serve immediately!