Place onion, garlic, bell pepper, artichoke hearts and olives in a slow a cooker that has been lightly coated with olive oil.
In a small bowl, combine the next 6 ingredients (salt through oregano); blend well then rub mixture evenly
into the roast and place it on top of veggies in the slow cooker. In a small bowl, whisk together broth and lemon juice; pour over roast. Cover and cook on LOW for 8 hours or until pork is fork-tender.
Transfer pork to a cutting board, shred with 2 forks then return shredded pork to slow cooker and blend into juices.
If you’d like to thicken the sauce, combine cornstarch and water in a cup and stir into the slow cooker juices; raise heat setting to HIGH and cook for 15 minutes or until thickened.