Remove the pork roast from its packaging and place it on a cutting board or a large plate. If the roast comes with netting, cut it off and discard it. Pat any excess moisture off of the roast with paper towels.

Sprinkle the whole roast with sea salt and pepper.

While the meat is browning in the skillet, add all of the ingredients to the bottom of the crock pot and give them a big stir.

Transfer the browned pork to the crock pot, moving around the vegetables to create space if necessary.

Secure the lid on the slow cooker and cook on High heat for 5 to 6 hours or Low heat for 8 to 10 hours, or until the pork roast is fork tender.

Remove the roast from the slow cooker and transfer it to a cutting board. Either use two forks to shred the roast into shredded pork, or use a sharp knife to cut the roast into chunks for serving.

Serve pork roast with the veggies and juices from the crock pot and enjoy! I recommend serving the meal with some form of starch like brown rice, noodles, mashed potatoes, or crusty bread to absorb the delicious juices. You can also use the juices at the bottom of the crock pot to make flavorful gravy if you're a gravy lover.