Crockpot Pork Dip Sandwiches

Here is an easy and delicious recipe that will be sure to please. It is an adaptation of a recipe I obtained from my mother in law, Vera. The only reason I adapted it, is because I lost my original recipe and wanted to make it. I am a little impatient, so I just winged it. It came out much better than I expected! It is a little tangy and oh so tender! I used pork butt roast, so it is affordable and satisfying. Give my version a try. If  I can obtain the original again, I will share it too! Both are fantastic and the crock pot makes it so simple.
Enjoy!

4 to 5 pound pork butt roast (some fat trimmed)
1/4 cup vegetable oil, for browning
garlic powder
salt
black pepper
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.