1 can (14.5 ounces) Muir Glen organic fire roasted diced tomatoes, undrained
3 Tbsp. packed brown sugar
3 Tbsp. cider vinegar
2 cloves garlic, halved
1 1/2 tsp. coarse (kosher or sea) salt
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. sweet (Hungarian) or smoked paprika
1/4 tsp. ground red pepper (cayenne)
1 boneless pork shoulder blade roast (3 pounds), trimmed of fat
2 c. sliced onions
12 burger buns, split, toasted
Spray 4- to 5-quart slow cooker with cooking spray. In blender, place tomatoes, brown sugar, vinegar, garlic, salt, oregano, paprika and red pepper. Cover; blend until smooth. Place pork in cooker; top with onion. Pour tomato mixture over pork and onion. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender.
Remove pork from cooker; cool slightly. Pour sauce mixture into medium bowl. Remove onions from sauce; set aside. Skim fat from sauce; keep sauce warm. Shred pork with 2 forks; return to cooker. Add onions and 1 c. sauce. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
To serve, spoon about 1/2 c. pork mixture into each bun. Serve with remaining sauce for dipping.