Turn on 6-qt slow cooker to low. (If you have a smaller cooker, buy pork in a size that will fit. Sauce amount will be the same.

Put the first 9 ingredients in a blender and blend until completely smooth (peaches through red pepper flakes).

Pour a little of the sauce into the slow-cooker. Add pork, turning to coat.

Add the bay leaves, onions, and vegetables if using. Pour rest of sauce over. Cover.

Cook on LOW setting for 6 hours, or until pork is tender.

Remove pork to a cutting board, let rest. Remove vegetables using a slotted spoon and put in a serving bowl.

Use the method in their recipe to remove fat from remaining liquid, or a fat-separating cup or meat baster if you wish. (Paleo peeps will leave as is.)

Add leftover sauce to saucepan, cook over medium heat at just under a boil until reduced by half.

Mix arrowroot powder with water to make a slurry. Whisk into sauce until thickened.

Shred pork with two forks, pour sauce over and toss to coat. Serve vegetables, pork and extra sauce.