This roast is exactly has the name describes. It's full of flavor!
I like to rub the roast with the spices the night before I cook it to let the flavors meld together. It's the ideal way, but not necessary if time does not allow. Just the slow cooking will also let the flavors blend nicely.
I like to start prepping a cut of meat such as this one by using a steel blade meat tenderizer. It not only tenderizes the meat, it also allows the flavors of the other ingredients to penetrate the roast.
Mix together the salt, pepper, garlic powder and onion powder. Rub the pork roast with the spices.
Spray the crock with non-stick cooking spray. Place the sliced onion and the minced garlic in the bottom of the slow cooker. Place the roast on top of the onion and garlic.
In a small bowl, mix together the water, white sugar, red wine vinegar, ketchup and tabasco sauce. Pour the mixture over the top of the roast.
Turn the crock on low and cook roast for 6 - 8 hours or until the roast reaches a minimum internal temperature of 165 degrees.