Start with the dry rub. Mix ingredients in a container large enough to rub the roast in.
1/4 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt
1 teaspoon cinnamon
2 teaspoons dried thyme
1 teaspoon pepper
Put olive oil in frying pan (with lid) and start to heat on med/high while you apply the rub. This is when I put on gloves. Rub the roast, making sure to cover every square inch. When oil is hot, place in pan and sear each side for 4 minutes (recipe said 2, I did 6, splitting the difference here.)
2 tablespoons olive oil
3 lbs. boneless pork shoulder roast
While those are searing (just let it sit, set the timer and cover it!) prepare and add these items to the crock pot.
6 medium potatoes, quartered (I used sweet and yellow potatoes)
1 medium white onion, chopped
6 medium carrots, diced into 4 pieces each
4 cloves garlic, roughly chopped
6 sprigs rosemary, bundled (I used spices in the cabinet)
6 sprigs thyme, bundled (I used spices in the cabinet)
Mix the following together in a measuring cup.
2 tablespoons balsamic vinegar
1/2 cup red wine
1/2 cup chicken broth
Put roast (making sure to scrape the frying pan) into crock pot on top of veggies and cover in liquid. Cook for 6-8 hours on high. Flip the pork roast over about halfway through. Remove meat and vegetables from the crockpot - I put mine in a Corningware dish which was perfect for serving - and discard the herb bundle. Using two forks, pull the pork roast apart into chunks and set aside. Get 1/2 cup of liquid from the crock pot and strain it. Add it and the cornstarch to a saucepan and thicken over medium heat, stirring frequently.
1.5 tablespoons cornstarch
Place pork and vegetables back into the crockpot and mix, coating everything in gravy. (I see this instruction now, after the beautiful presentation in the Corningware! Will update if that is the way to go in the future.)
We made this Low FODMAP by eliminating the onions and garlic (I know, sad panda, but it had to be done.)