For a slightly different flavor without adding more ingredients, you can swap the Dijon mustard for yellow mustard for a milder, more nostalgic hot-dog-stand taste, or use a coarse grain mustard for extra texture. If you prefer a less sweet roast, reduce the honey to 1/3 cup and increase the mustard slightly. To make this more weeknight-friendly, prep the sauce the night before and store it in the fridge; in the morning, just pour it over the pork and turn on the slow cooker before work. Leftovers keep well for up to 3 to 4 days in the refrigerator and reheat nicely in a covered skillet over low heat with a splash of water. This same 4-ingredient method also works with a smaller 2 lb roast—just reduce the salt slightly and start checking for doneness about an hour earlier. If your slow cooker tends to run hot, aim for the lower end of the cook time range to keep the pork juicy instead of dry.
