4 to 5 pound pork butt roast (some fat trimmed)
1/4 cup vegetable oil, for browning
1/2 chopped bell pepper (I used orange but any will work)
1 package pork gravy mix (I used turkey gravy mix, worked just fine)
1/4 cup orange juice
1/4 cup apple cider vinegar
dash of worcestershire sauce
oregano, basil, thyme, sage to taste
2 tbsp olive oil
1 1/2 cups water
2 bay leaves
Sub rolls or your favorite sandwich buns. I prefer toasted.
Generously rub pepper, garlic powder and salt onto roast.
Brown on all sides in a skillet with vegetable oil.
Place in crock pot with the fat side up. I trim some of the fat before browning if it is excessive.
Saute bell peppers in the pan after removing roast until soft Add to crock pot.
Mix all other ingredients together and pour over roast. Add a little extra salt and pepper if desired.
Cook on high for about an hour and a half. Turn down to low and cook an additional 4 to 5 hours until roast is falling apart.
Remove and pull apart with two forks, removing bone and fat as you go.
Add some of the juice to maintain moisture.
Strain the remaining broth from the crock pot and serve as a dipping sauce if desired.