| Trim visible fat from meat. Place into 3.5 –- 4 quart slow cooker. Add chopped onion to slow cooker, sprinkle meat with thyme. Pour chicken broth over meat. Cover slow cooker and cook on low-heat for approximately 9 hours. Near end of cooking, prepare sauce in a small saucepan. Add vinegar, honey, prepared bbq sauce and Dijon mustard to pan and bring to a boil, stirring to combine. Reduce heat and simmer uncovered for 15 minutes until slightly thickened, stirring occasionally. Transfer roast to cutting board and pull apart into shreds using forks, throwing away any fat clumps. Strain cooking liquid to collect onions. Discard liquid, add onions back into crock pot. Add shredded meat to crock pot and stir in sauce. Add lid to slow cooker and cook on high for 1 hour. Serve on buns, on tortillas, over rice or however you like! Serves 5-6 |