2 medium carrots, shredded
1 large red sweet pepper, seeded and coarsely chopped
1 medium onion, cut into thin wedges
2 tablespoons quick-cooking tapioca, crushed
2 to 2-1/2 lbs boneless pork sirloin roast
3/4 cup barbeque sauce
10 whole wheat hamburger buns, split and toasted
In a 4 quart slow cooker, combine carrots, sweet pepper and onion. Sprinkle with tapioca. Place pork roast on top of vegetables. Pour barbeque sauce over meat. Cover and cook on low heat for 6-7 hours or on high heat setting for 3 to 3-1/2 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.