In a large mixing bowl combine the barbecue sauce, 1 cup of water, brown sugar, apple cider vinegar, white wine vinegar, molasses, Worcestershire sauce, minced garlic, mustard powder, green tabasco sauce, paprika, white pepper, and cumin. Whisk to fully combine the sauce.

Place the pork butt in a slow cooker and pour the prepared sauce overtop. Cover with the lid and cook on high for 5 ½ - 6 hours.

Remove the lid, transfer the pork to a large dish and set aside to cool slightly.

Place a strainer in a large bowl and strain the drippings/sauce. Discard the strained bits and pour the sauce into a medium sized saucepan.

In a small dish combine 2 tablespoons of water with the cornstarch and mix until all of the cornstarch is dissolved. Pour into the sauce in the saucepan and bring to a boil over medium heat. Boil for 10 minutes until the sauce has thickened slightly.

While the sauce is boiling, remove the bone and shred the pork. Place the shredded pork in a large serving bowl.

When the sauce is done boiling, pour the sauce over the shredded pork. Mix the pork to fully coat it in the sauce.

To serve; portion a large amount of the pork onto the buns and enjoy!