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Coat pork with dried thyme, salt, and pepper. Place roast, grapes, onion, water, and vinegar in a 4-to 5-quart slow cooker. Cover; cook on low for 10 hours or on high for 5 hours.
Remove roast to a cutting board and let rest. Using a slotted spoon, remove onions and grapes to a large bowl; cover to keep warm. Skim fat from cooking liquid; transfer to a medium saucepan. Whisk in tomato paste. Bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened.
Shred meat and add to the bowl with onion and grapes; stir to combine. Serve meat mixture on buns with sauce, lettuce, tomatoes, and fresh thyme.