Season the pork roast generously with salt and pepper. Place roast in crockpot and cook on high for 5-6 hours or low for 8-10 hours, until the meat shreds easily. See above for instructions on alternate methods including oven and Instant Pot. Preheat oven to 400°F. Wash and dry the sweet potatoes. Pierce with a fork or knife several times on each potato. Drizzle with olive oil. To prep the Brussels sprouts cut in half, drizzle with olive oil, and sprinkle with salt.
Place sweet potatoes on baking sheet and cook in the oven for 50-60 minutes, until easily pierced with a fork all the way through. About 15 minutes into cooking the sweet potatoes, add the Brussels sprouts onto the cookie sheet (or put on a separate sheet) to roast for about 35-40 minutes, until browned and crisp.
Once the sweet potatoes and Brussels sprouts are done, turn up the oven to 425°F. Line a baking sheet with parchment paper. Once cooled enough to handle, peel, and cut sweet potatoes horizontally into 1-inch-thick disks and place on the baking sheet. Using a spatula, smash the disks until they are abut 1/4 inch thick.
Brush the smashed sweet potatoes with the melted butter and sprinkle with salt. Cook for about 15 minutes, until slightly browned and crisp on top.
Mix up the aioli (this sauce makes the dish-I would not advise skipping it!). Using a fork or a whisk in a small bowl mix mayo, minced garlic, lemon/lime juice, and salt together. Shred the pork once it is finished cooking.
To assemble the bowls place 2-3 sweet potato disks in each bowl and divide the pork and Brussels sprouts evenly among the bowls. Drizzle with the aioli before serving.
