Ingredients

Instructions

  1. Place pork roast in a slow cooker.
  2. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.
  3. Pour over roast.
  4. Cover and cook on low for 6-8 hours or until meat is tender.
  5. Remove roast and keep warm.
  6. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.
  7. Bring to a boil over medium-high heat.
  8. Combine the cornstarch and cold water to make a paste; stir into gravy.
  9. Cook and stir until thickened.
  10. Season with salt.
  11. Serve with sliced pork.