Heat the oil in a large pan over medium heat then brown the meat on all sides.

Place it in the dish of the slow cooker.

Combine the rest of the ingredients in a bowl and pour over the meat to coat.

Cook on low for 6-8 hours.

Remove the meat from the slow-cooker and use two forks to shred it discarding any fatty chunks.

Return the meat to the slow cooker and stir it through the sauce then cook on high without the lid for another hour or until the sauce thickens.

Stir through the shredded cabbage and serve on split burger buns.