Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)4-1/2 teaspoons Italian seasoning, divided 2-1/2 teaspoons salt, divided 1 cup water, divided 1 tablespoon olive oil1 medium onion, chopped4 garlic cloves, minced1 can (28 ounces) crushed tomatoes in puree1 can (6 ounces) tomato paste2 teaspoons sugar1/2 teaspoon pepper2 bay leaves1 medium spaghetti squash (about 4 pounds)12 kaiser rolls, split
Preparation
Sprinkle roast with 1-1/2 teaspoons Italian seasoning and 1-1/2 teaspoons salt. Place in a 4- or 5-qt. slow cooker; add 1/2 cup water. Cook, covered, on low 6-8 hours or until meat is tender.
Meanwhile, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, sugar, pepper, bay leaves and remaining Italian seasoning, salt and water; bring to a boil. Reduce heat, simmer, uncovered, 15-20 minutes to allow flavors to blend. Discard bay leaves.
Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender. When squash is cool enough to handle, use a fork to separate strands.
Remove roast; discard cooking juices. When cool enough to handle, shred meat with 2 forks. Return meat to slow cooker. Stir in sauce; heat through.
Using tongs, place meat mixture on bun bottoms; top with squash. Replace tops.
