Pour the canola oil into the bottom of the slow cooker. Put the pork roast into the slow cooker and pour the barbeque sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on high for 5-6 hours or until the roast shreds easily with a fork.

Take the roast out of the slow cooker, and shred using two forks. Place the shredded meat back into the slow cooker and toss with the juices.

COLESLAW: In a large bowl combine shredded cabbage and carrots. In a small bowl combine Miracle Whip Lite, sugar, and vinegar. Mix well, and pour over the cabbage mixture and toss to coat.