Nutrition per serving may change if servings are adjusted.
2 medium carrots, shredded (about 1 cup)
1 large red sweet pepper, seeded and coarsely chopped
1 medium onion, cut into thin wedges
2 tablespoons quick-cooking tapioca, crushed
2 to 2½ pounds boneless pork sirloin roast or boneless pork loin roast, trimmed of fat
¾ cup bottled barbecue sauce
10 whole-wheat hamburger buns, split and toasted
In a 3½- or 4-quart slow cooker combine carrots, sweet pepper, and onion. Sprinkle with tapioca. Place pork roast on top of vegetables. Pour barbecue sauce over meat. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.
Remove meat from slow cooker, reserving juices. Thinly slice meat. Return sliced meat to slow cooker; stir to coat with sauce. Serve meat on hamburger buns.