This is my recipe for roast pork done in a crock pot. It is also a start of my second recipe that will follow it.... pot roast soup. http://www.furaffinity.net/view/17677330/

This requires the following:
Pork roast (I go for a Boston butt if it is available... good meat for the price. Look for boneless for crock pot cooking.)
Two boxes of stock (I usually reach for low/no sodium beef broth for pork.)
Vegetables of your choice (This has new potatoes {both canned and peeled} carrots, onions and celery)
Oil (about two to four table spoons dependent on the amount of pork you have)
Seasoning (I used the whole cabinet on this... Mrs. Dash hot, table, garlic and herb and regular, Cajun seasoning chili powder and Italian seasoning in various quantities. I tend to go heavier on the less spicy seasonings.)

Step one: Browning the meat

Their are two ways to brown a roast, browning it whole on the outside of the meat and browning it in slices. I used slices for here but I will run down both methods.

Whole: oil the pan and set the temperature on your stove top to medium high heat (6-8). Let the pan heat up for about a minute before adding the meat. Add the meat fat side down into the hot pan and let it sear for roughly 3 minutes per side, jiggling the pan to avoid sticking.

Sliced: Use a sharp knife (cleaver or carving knife recommended) and slice the pork roast into 1 inch slices. Take each slice and layer the hot pan with the pork slices, trying to maintain about a 1/4 inch of space in all directions. Sear every side (including edges!) for roughly three minutes per side. As each iece is done remove to the crock pot.

Place the broth, and pork into the crock pot, along with the vegetables. ensure their is enough liquid to cover everything, adding water if needed. Add the seasoning to the top and stir the resulting mixture to combine. Set your crock pot to high heat and allow to roast for at least four hours, however six to seven is preferred. The resulting pork roast will be hot, moist and above all delicious. Save all remaining pork, vegetables and sauce for creating the soup the next day.