First, my partner Doug set up the pork roast in the morning on the 6-hour setting. Dust the surface of the roast with salt and pepper, and put it in the cooking liquid (water with 2 Maggi cubes, but chicken or vegetable broth also works). Ignore for most of the day. We did check the temperature a couple hours early, which was hotter than it needed to be, but it hadn't fallen apart yet. By supper time it was completely tender.
We used this recipe for Strawberry-Jalapeno Barbecue Sauce, although we did not put in a jalapeno. If you want a spicier sauce, I recommend one of the fruity hot peppers such as habanero or Carolina reaper. It's not a large amount of work, especially since it turns out so spectacular. I was a little disappointed that the strawberry flavor doesn't really come through as such -- it's just kind of generally fruity -- but the results are so good that I'm not complaining.
There are two unusual things about the flavor. 1) You know how people often argue over what barbecue sauce to use, the thin sour vinegar kind or the thicker spicy-sweet tomato kind? This is like those two got together and had a beautiful baby. Both qualities come through very clearly. It should be a great choice for large gatherings with people of different tastes. 2) At least when fresh, the flavors come in sequence rather than symphony: first the loud, bright apple cider vinegar, then the tangy tomato, sweet fruit, and finally the spices. The heat does build over time, even though it's not the first thing you taste. Not uncomfortably hot, but definitely barbecue-spiced.
The original recipe suggested using this to paint on ribs, but what we had in the freezer was a big pork roast (which actually turned out to be four separate hunks of meat) so that's what we used. Take the pork out of its bath and shred it with forks, then add that to the strawberry sauce and stir together. (We have the other three pieces, now shredded and bagged, for other nights. I want to remake this sauce with apple butter, we have a pork carnita recipe somewhere, and I also thought of mushroom onion. But I'd love to do the strawberry again.) We put the pulled pork into flour tortillas. You could also use sandwich buns.
The recipe called for 1/2 cup of strawberry preserves, so we had about half the jar left. We stirred it up and put some over vanilla ice cream for dessert, which also worked quite well.
I am happy now. :D