1 boneless pork roast (about 3 lbs)
1 can (8-oz) tomato sauce
3/4 c. soy sauce
1/2 c. sugar
2 tsp. ground mustard
Cut roast in half, place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160-170. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.