Place the sliced onions and peppers into the slow cooker, set aside.
Mix the fennel, oregano, cayenne, garlic, basil, salt, and pepper in a small bowl, set aside.
Heat 1 TBSP of the olive oil in a large pan over medium-high heat.
Pat the pork dry with paper towels, rub the other 1 TBSP of the olive oil all over the pork then rub the seasoning mix all over the pork evenly.
Brown the pork in the pan on all sides, about 5 minutes total. Transfer the pork to the slow cooker on top of the onions and peppers.
Take the pan off the heat and carefully pour in the 1/4 cup of water, using a wooden spoon or spatula scrape the bottom of the pan to release any stuck on bits and then pour into the slow cooker over the pork.
Cover the slow cooker and cook on low for 7 to 8 hours or until pork is tender and falling apart.
Shred the pork using two forks, add salt and pepper to taste. Serve on the sandwich rolls topped with provolone cheese.
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