Shredded pork can be made in an instantpot or slow cooker. Romesco sauce is made with tomatoes, peppers and ground almonds and is an excellent low carb sauce for proteins or grains.
Make the rub by mixing the first 6 ingredients in a small bowl until you have a paste. Spread the paste (the rub) all over the pork and then place the pork in a roasting pan and let it stand at room temp. for 1 hour. (Alternatively, you can cover roast and chill for 1 day, making sure you let it stand at room temp 1 hour before cooking).
Preheat oven to 425° F. Roast pork 15 minutes. Reduce oven temp to 325° F and continue roasting pork until instant-read thermometer inserted into thickest part registers 140-145° F (about 1 hour 15 minutes longer).
While pork is roasting make the romesco mix: Chop almonds in food processor (process together with breadcrumbs if using). Add roasted peppers, garlic and tomatoes, cayenne and oil and blend mixture until smooth.Leave in the food processor and set aside.
1/2 ounce roasted salted almonds, 1/4 cup breadcrumbs, 16 ounce jar roasted red peppers, 5-6 garlic cloves, 14 ounce can diced tomatoes, pinch cayenne, 1/4 cup olive oil
When roast is done (140-145°), transfer it to a platter and tent with foil. Let it rest 20-30 min. Spoon off any fat from drippings in roasting pan and add the sherry to the pan. Boil until pan juices are reduced to 1/4 cup (may have to place roasting pan over two burners), stirring up browned bits (about 5-7 minutes).
1 cup dry Sherry
Scrape pan juices into the romesco mixture that is in the food processor and blend until smooth. Taste and adjust salt and pepper if needed.
pan juices
Slice roast and serve with Romesco sauce.
Notes
*Note: if you want to go all out, use an 8-10-bone heritage pork rib roast and have the chine bone removed.