4 to 5 lb. boneless pork shoulder roast
2 T Italian seasoning
2 T dried rosemary
2 T minced garlic
2 tsp. fennel seeds
1 tsp. crushed red pepper
2 lb. cherry tomatoes
8 oz. button mushrooms
2 cups chopped yellow onion
1/2 cup dry red wine or beef broth
1/3 cup tomato paste (3 oz.)

4 to 5 lb. boneless pork shoulder roast 2 T Italian seasoning 2 T dried rosemary 2 T minced garlic 2 tsp fennel seeds 1 tsp crushed red pepper 2 lb. cherry tomatoes 8 oz. button mushrooms 2 cup s chopped yellow onion 1/2 cup dry red wine or beef broth 1/3 cup tomato paste (3 oz.)

Place meat in 6 to 7 quart slow cooker.

In a small bowl stir together all herbs and rub all over pork.

Cover, cook on low 8 to 10 hours. Add tomatoes, mushrooms, and onion. Whisk together broth/wine and tomato paste. Pour over pork and vegetables. Cover, increase heat to high and cook 1 hour more.

Remove and shred meat, return meat to pot. Stir to coat.