4 large garlic cloves, quartered
5 pounds pork roast, boneless
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon sage
1/2 teaspoon ground cloves
1 teaspoon grated lemon rind
1/2 cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
Cut 16 small pockets into roast and insert garlic pieces.
In a small bowl combine salt, thyme, sage, cloves and lemon rind.
Rub mixture into roast.
Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
Cook on LOW for 9 – 10 hours.
Juices may be thickened for gravy if desired by dissolving the cornstarch in the water. Then set control to HIGH and stir slowly until juices thicken.