In a small bowl, whisk together the brown sugar, black pepper, salt, cumin, garlic powder, onion powder, paprika and white pepper. Reserve half of the mixture and dump the other half in the base of a slow cooker.
To the slow cooker, add in the ketchup, vinegar, stock, and Worcestershire and hot sauces, and whisk until the dry and wet ingredients form a thick paste. Add the chicken thighs and turn to coat completely with the paste. Evenly sprinkle the reserved spice mixture over the chicken, cover with the lid and turn on the slow cooker either to high for 4 hours or low for 6 hours.
Turn off the slow cooker and, using two forks, shred the chicken. Serve on potato rolls or on slices of white bread alongside traditional barbecue sides.