Place pork roast in a slow cooker or crock pot, pour broth over roast, and cook on low heat setting for 7 hours, or until very tender. Remove roast, let cool 30 minutes, then discard fat and shred pork; set aside. Mix soups and sour cream; set aside. In another bowl mix crackers, butter and poppyseeds together.

In a round ovensafe deep casserole dish, sprinkle some of the crumbs. Layer pork, soup mixture, and remaining crumbs three times, ending with crumbs on top. Sprinkle peanuts on top and bake 45 minutes at 350 degrees. Season with salt and pepper. Let stand about 15 minutes before serving.