Honestly any roast in the crock pot has to be timed very carefully. If you place a roast in the crock pot by itself and a bit of seasoning, you'll end up with a chunk of dry meat surrounded by the juice that used to be in it. You can slice a pork loin up and freeze individual small pieces if you don't want to cook it all. Pork is touchy, overcook it a tiny bit and then reheat it and it's nasty dry meat. I always undercook it these days, it can be pink in the center as the risk of salmonella/trichinosis is almost non-existent in reality. IMHO pork needs fat to be good, or it needs quick searing, good seasoning, and olive oil or something to give it a nice crust.