In a slow cooker, place first 8 ingredients (carrots through black pepper); stir to combine well. Add the pork butt and turn it to coat all sides with the vegetable/tomatoes mixture. Cover and cook on HIGH for 5 to 6 hours or on LOW for 7 to 8 hours.
Shred pork with 2 forks then blend with slow cooker juices. Check the seasoning before serving.
LC SERVING SUGGESTION: Serve over Zucchini Pasta (julienne or thinly slice zucchini into thin strips; stir-fry in olive oil over medium heat until slightly limp). Garnish with grated Parmesan cheese.
Add a big green salad on the side.