Raspberry Ginger Pork Roast

This I made on a whim and it was DELICIOUS, though dry... if any of you have any ideas to keep it moist help me out! BUT it did make an exceptional sandwich the next day with some mayo and dijon mustard.

3 lb center cut & tied pork roast
½ lb medium diced lardons or ½ lb thick cut bacon
3 cups fresh or frozen raspberries
4 Tb fresh diced and peeled ginger
1 ½ red onion
2 cups button mushrooms
½ cup sugar
¼ olive oil
Salt
Fresh ground green peppercorns

Prepare you roast well in advance; lightly salt and pepper the full cut of meat tie and let reach room temperature (about an hour). While waiting prepare your raspberries and onions, using a fine cut, slice the red onion from crown to root on a mandolin. Peel your ginger root and do a fine a dice. Wash and dry the raspberries assuring not to add too much water to the mix. Slice mushrooms from top to base. Combine sliced onions, raspberries, ginger, mushrooms and lardons (if lardons not used dice thick cut bacon to substitute). Separately combine olive oil and sugar. Lightly combine all ingredients.

In a slow cook, coat the roast (now at room temperature) with the mixture, place the remainder of the mixture around the roast, salt and pepper to preference, and loosely cover with aluminum foil. Cook for 4-6 hours. To preserve moisture leave the roast covered, allow to cool in the slow cooker until ready to serve.