Sprinkle the trimmed pork roast generously with salt and pepper. Drizzle the oil in a heavy-bottomed frying pan set over high heat. Sear all sides of the pork for several minutes, or until browned on all sides. Use the tongs to transfer the roast to the slow-cooker. Return the pan to the burner and lower the heat to medium low. Add the onions and garlic to the pan and sautee just until fragrant. Add the chicken stock or broth, red wine, fire roasted tomatoes, sun-dried tomatoes AND their oil, roasted red peppers, green olives, and capers and raise the heat back up to HIGH. Bring to a boil, scraping the bottom of the pan to release any of the beautiful brown bits the pork left behind. Allow the mixture to boil for one minute, then pour over the pork in the slow cooker. Cover and cook on HIGH for 4 to 5 hours or LOW for 6 to 8 hours. Carefully transfer the pork to a rimmed plate or dish. Use two forks to shred the pork before returning it to the slow-cooker and tossing to distribute everything evenly.