Place the slow cooker on a level work surface and add the vegetable oil.
1 tbsp vegetable oil
Add the pork shoulder.
4 lbs pork shoulder
In a large mixing bowl add the onion, garlic, barbecue sauce, chicken stock, cider vinegar, brown sugar, Worcestershire sauce, mustard, chilli powder and thyme and stir well to combine.
1 large onion, 3 cloves garlic, 1 cup barbecue sauce, ½ cup chicken stock, ½ cup apple cider vinegar, 1/3 cup brown sugar, 1 tbsp Worcestershire sauce, 1 ½ tbsp English mustard, 1 tbsp chilli powder, 1 ½ tsp dried thyme
Pour the mixture over the pork shoulder and put the lid on.
Turn on the slow cooker to low and cook for 10 hours or on high for 6 hours. To test whether it is cooked properly push a fork into the pork by an edge and it should pull away easily. If it does then its done, if not then leave for another 30 minutes and test again.
Remove the pork from the slow cooker and place onto a prewarmed plate. Using two forks pull the pork apart. Then put the pulled pork back into the slow cooker to absorbs the juices. Stir well to make sure everything mixed together.
Serve as a main dish, in a bun/bap with homemade coleslaw and so many more options.