Prepare your slow cooker by getting everything set up and plugged in with the LOW setting on.

With your pork loin roast on a baking sheet, pat it dry with paper towels to help it brown better when you sear it.

Season the pork with salt and pepper, cut in half and set aside. Heat up a large skillet over medium heat and drizzle oil or a teaspoon of bacon grease in the bottom of the pan for added smoky flavor.

Once it is nice and hot, place one half of the pork loin roast in the hot skillet, fat side down. Sear each side of the roast 3-4 minutes then rotate to the other sides and ends until completely browned.

Slice the thin layer of fat with a sharp knife in a crosshatch pattern then transfer pork to the crock pot and start blending your other ingredients.

In a large bowl stir together your undrained diced tomatoes and minced garlic with a wooden spoon and pour this over the pork roast in the slow cooker followed by a drizzle of the olive oil.

In a small bowl mix together the black pepper and Italian seasoning then sprinkle over the roast. Place the lid on the crock pot and slow cook on LOW for 5-6 hours.

Once it is done cooking, lift the lid and use a slotted spoon to remove the meat to a bowl or cutting board. If you cut it across the grain, you can make slices of the roast. If you use two forks, as I have done, you can shred large chunks off into servings sizes.

Do not discard the liquid in the crock pot as you will need to baste the meat with remaining juices before serving for best flavor. Leftover pork loin roast should be stored with half of the remaining liquid to maintain flavor and tenderness.

Store in the fridge in an airtight container up to 4 days.

Reheat meat in a covered dish in the oven at 350F for 10 minutes, or place in a skillet over medium heat with some of the liquid. Stir until warmed through.

If you want to freeze the cooked meat, place the roast in a zip top freezer bag with 1-2 cups of the cooking liquid. Thaw overnight in the fridge, then proceed as directed for warming up.