- 1 tsp salt
- 1 tsp thyme
- 1/2 tsp sage
- 1/2 tsp ground cloves
- 1 tsp grated lemon peel
- 1 boneless or bone-in pork roast (4-5 lbs)
- 4 cloves garlic, quartered
- 2 tbsp cornstarch (optional)
- 2 tbsp cold water (optional)
In a small bowl, combine salt, thyme, sage, cloves, and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert pieces of garlic.
Place roast in a slow cooker. Cover and cook on low for 7-9 hours or on high 4-5 hours. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces.
If desired, combine cornstarch and water until smooth. Stir into cooking juices in slow cooker. Cook on high for 10 minutes or until thickened. Serve with roast.
8 servings