1. Cut roast in half. Transfer to a 5-qt. slow cooker. 2. Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender. 3. Remove meat to a serving platter; keep warm. 4. Strain cooking juices; transfer 1 cup to a small saucepan. 5. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. 6. Slice roast; serve with gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
