My sister begs me to make this for family gatherings. It is sweet, savory, and uses only 4 ingredients

Prep the pork: Pat the roast dry with paper towels and place it in a 5- to 7-quart slow cooker.
Make the sauce: In a small bowl, whisk together the honey, mustard, and salt until smooth. Taste and adjust the salt as needed—the mixture should be balanced, lightly sweet, and slightly salty.
Coat the roast: Pour the honey mustard sauce evenly over the pork, turning it once or twice with tongs to coat all sides. If the roast has a fat cap, place it fat side up so it bastes the meat while cooking.
Cook low and slow: Cover the slow cooker and cook on LOW for 7–9 hours or HIGH for 3½–4½ hours, until the pork is tender and shreds easily. The sauce will darken to a rich, glossy golden color with caramelized edges.
Rest and slice: Transfer the pork to a cutting board and let it rest for 10 minutes. Slice or shred according to your preference.
Finish the sauce: While the pork rests, skim any excess fat from the sauce. For a thicker, stickier glaze, remove the lid and cook on HIGH for 10–15 minutes, stirring occasionally.
Serve: Return the pork to the sauce and toss gently, or arrange slices on a platter and spoon the sauce over the top. Serve hot with extra sauce on the side.

Mustard swap: Use yellow mustard for a milder flavor or coarse-grain mustard for added texture.
Adjust sweetness: Reduce honey to ⅓ cup and increase mustard slightly for a less sweet roast.
Make ahead: Prep the sauce the night before and refrigerate; pour it over the pork in the morning and start the slow cooker.
Leftovers: Keep for 3–4 days in the fridge; reheat gently in a covered skillet with a splash of water.
Smaller roasts: Works with a 2 lb roast—reduce salt slightly and check doneness an hour earlier.
Temperature tips: If your slow cooker runs hot, aim for the lower end of the cook time range to keep pork juicy.