In a small bowl mix together all the seasonings, coconut aminos, and tomato paste.
Place the pork roast in your slow cooker, skin side down, then completely smother the roast with the seasoned paste.
Flip the roast so that the skin side is facing up. Add the vinegar to the slow cooker by pouring it to the side, no over the roast.
Place the lid on the slow cooker. Cook the roast for 10-12 hours on low or 8-9 hours on high.
When done, shred the roast and place the meat back into the juice to rest for 10-15 minutes. The pulled pork will absorb the flavours from the juice. Serve and enjoy! Leftovers can be frozen and used in another meal or two.
Nutrition is per 100g/pulled pork as made. The cut of pork roast you choose will vary the fat: protein ratio immensely.