Remove butcher string (if it exists) and trim the roast of excess fat if needed (too much fat causes the pork to be greasy; leave a very thin layer). Place pork, fatty side down, in slow cooker.

In a small bowl, whisk together vegetable broth, balsamic vinegar, Worcestershire, soy sauce, honey, garlic and red pepper flakes. Pour sauce over pork, sprinkle with a little salt and pepper. Cook for 5-6 hours on high or 8 hours on low.

When pork is cooked, remove with tongs and cut into ½-inch slices. Place slices in a glass baking dish, overlapping as necessary. If you want to thicken the juices a bit, see note below.

Pour the cooking juices over pork. Serve immediately or store in refrigerator until ready to serve.

To reheat, bake at 325 degrees for 20 minutes.

NOTE: To thicken the juices, whisk a little flour into the juices remaining in the slow cooker (after removing the pork) and continue to cook on high for about 20 minutes, whisking a few times to get desired consistency. Don’t get the sauce too thick, you want it a little thin, but not watery.