Method 1

1. Season the pork loin with salt and pepper.
2. Place in a crockpot with 1/2 cup water and cook on low for 6-8 hours until a fork inserted into the roast easily breaks it apart.
3. Once the pork is done shred with a fork.
4. Combine the honey, arrowroot powder, water, vinegar and liquid aminos in a sauce pan. Heat over medium heat and stir until mixture thickens (set aside).

Method 2

1. Place the pork loin, salt, pepper, honey, water, vinegar and liquid aminos in a crockpot and cook on low for 6-8 hours until a fork inserted into the roast easily breaks it apart.
2. You will either not use the arrowroot powder in this method and have a runny sauce (think french dip) or you can drain the sauce from the slow cooker into a small saucepan and thicken it with a slurrry of the arrowroot powder and just enough cold water to make it runny and add it to the saucepan and stir it in. When it heats up it should thicken the sauce. If you don't have enough sauce you can always make another batch of sauce to add to the saucepan.
3. Once the pork is done shred with a fork.

To Serve

1. Pile a ciabatta roll with pork, a slice of swiss cheese and 1-2 Tbsp glaze (if the pork is not warm enough to melt the cheese, you can place it in the oven or microwave to melt the cheese)