Rub pork both sides with S&P and garlic and place in crock pot. Whisk oil and vinegar together and pour over top of pork. Cover and set on low for 7 hours. Then increase to high for another hour and periodically ladle the juices over pork loin. I have even poured some straight apple balsamic on top at this point; it really helps to get a caramelization on the meat.
When ready, pull pork out onto a serving platter, it will be pretty much fork tender, cut into chunks and ladle juices on top of meat before serving.
Add the Apple chutney and serve with mashed potatoes!