Pat roast dry with paper towels. Salt and pepper all sides. On medium high heat, brown roast on one side for 3-5 minutes, until you have a medium brown color. Repeat on all sides, turning with tongs.
Move roast to slow cooker. Delgaze pan with 1/4 cup of water. Scrape up all brown bits with spatula and transfer meat drippings to slow cooker.
Cover slow cooker and set on low for. 6 hours.
Remove roast (leaving sauce in pot) and let rest on a clean plate. While resting, remove sauce from pot, and transfer to a sauce pan. Reduce sauce on medium-high heat, stirring constantly until reaches desired thickness. Top roast with thickened sauce.
You can serve as a roast, or take 2 forks and pull meat apart for "pulled pork"
If you don't have a slow cooker, substitute a covered oven safe dish with lid and cook at 100 C (200F) in the oven.
To reduce the number of carbs, serve with less sauce.
We bought this 1 kg mid loin roast from our friends at The Farmer's Market and highly recommend them as a trusted supplier of protein in Singapore.