4 – 5 pound pork roast, boneless or bone-in
1 teaspoon salt
1 teaspoon thyme
½ teaspoon sage
½ teaspoon ground cloves
1 teaspoon grated lemon peel
4 large cloves garlic, quartered
2 tablespoons water, optional
2 tablespoons cornstarch, optional
In 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 slow cooking pot. Cover and cook at Setting # 3 for 7 to 9 hours or at Setting # 5 for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170° F or higher before serving. Allow roast to stand 10 – 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at Setting # 5.
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