Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours or on low for 8-9 hours.
Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the sauce.
If wanted, toast the buns you are using. Place a large amount of shredded pork on each on, top, and serve!
Nutritional values are for the pork only and not the buns. Values will vary.