Remove the Slow Cooker Roast from box and place in a dish to thaw overnight in the refrigerator, reserve spice rub.
Preheat the barbeque to medium-high heat.
Mix olive oil, onion, garlic, paprika, cloves, bay leaf, salt, pepper, vinegar, maple syrup and tomatoes in a foil roasting pan. Place the roast in the pan directly on top of mixture, skin side up and sprinkle spice rub packet on top.
Cook over indirect or low heat for approximately 2.5 hours, adding moist wood chips in a smoking pan or directly on coals every hour if desired.
Remove turkey roast from pan and let cool. Remove netting and skin and pull or shred the meat.
Blend the remaining ingredients in a food processor or blender. Mix sauce with meat and re-warm before serving.
Serve on a crusty bun.
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