Toss a raw pork sirloin roast in the slow cooker and 4 everyday pantry items to get a meal so delicious your family will be begging for more

Place the raw pork sirloin roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a noticeable fat layer. This positioning allows the fat to baste the meat as it cooks.
In a small bowl, combine the kosher salt, black pepper, garlic powder, and dried Italian seasoning. Stir to make an even seasoning blend.
Sprinkle the seasoning mixture evenly over the top and sides of the pork sirloin roast, pressing it gently so it adheres to the surface of the meat.

Pour the chicken broth around the sides of the roast into the bottom of the slow cooker, avoiding rinsing the seasoning off the top. The broth will create steam and a light jus as the pork cooks.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). For shreddable, ultra-tender meat, aim for 190°F to 200°F (88°C to 93°C).
Once cooked, transfer the pork sirloin roast to a cutting board. Let it rest for 10 minutes, then slice it against the grain or gently shred it with two forks, discarding any large pieces of fat if desired.

While the pork rests, skim excess fat from the surface of the cooking juices in the slow cooker. Taste the juices and adjust seasoning with a pinch more salt or pepper if needed.
Serve the sliced or shredded pork with spoonfuls of the warm herbed garlic juices ladled over the top.
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