3 lbs. boneless pork loin roast (trim all visible fat, roast should be about 2 1/2 lbs. after trimming)
olive oil, for spraying crockpot (or use non-stick spray)
1/2 cup reduced-sugar ketchup or natural ketchup without added sugar
2 T tomato paste
4 T Stevia-in-the-Raw Granulated Sweetener (or use the sweetener of your choice)
1-2 T brown sugar (depending on how sweet you want it, or use all sweetener for the most carb-conscious sauce if you prefer)
1/4 cup apple cider vinegar
1/4 cup mustard (regular yellow mustard, not Dijon)
2 tsp. Green Tabasco Sauce (or 1 tsp. red Tabasco)
1 1/2 T Worcestershire sauce
1/2 tsp. Liquid Smoke (or more, optional but recommended)

3 lbs. boneless pork loin roast (trim all visible fat, roast should be about 2 1/2 lbs. after trimming) 1/2 cup reduced-sugar ketchup or natural ketchup without added sugar 2 T tomato paste 4 T Stevia-in-the-Raw Granulated Sweetener (or use the sweetener of your choice) 1 -2 T brown sugar (depending on how sweet you want it, or use all sweetener for the most carb-conscious sauce if you prefer) 1/4 cup apple cider vinegar 1/4 cup mustard (regular yellow mustard, not Dijon) 2 tsp Green Tabasco Sauce (or 1 tsp. red Tabasco) 1 1/2 T Worcestershire sauce 1/2 tsp Liquid Smoke (or more, optional but recommended)

Spray slow cooker with olive oil or non-stick spray. Trim all visible fat from pork loin roast, then cut in half against the grain and place in slow cooker.

Combine reduced sugar or natural ketchup, tomato sauce, Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice), brown sugar, apple cider vinegar, mustard, Green Tabasco, Worcestershire sauce, and Liquid Smoke in measuring cup or bowl and whisk together, then pour over roast. Turn slow cooker to low and cook 7-8 hours, or until meat shreds apart easily.

Use a slotted spoon to remove meat from slow cooker, and place on cutting board. Check the sauce in slow cooker and if you'd like it a bit thicker, pour sauce into small saucepan and simmer at medium-low heat until reduced by 1/3, probably not longer than 10-15 minutes.

While sauce thickens, use two forks to shred apart the meat, placing back in slow cooker to keep warm if desired. When sauce is as thick as you want it, pour over meat. This can be kept warm in the slow cooker for an hour or two, or served immediately.