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HERB PORK ROAST




List of Ingredients



• 4 LARGE CLOVES GARLIC, QUARTERED
  
• 5 POUND PORK ROAST, BONELESS OR BONE IN
  
• 1 TEASPOON SALT
  
• 1 TEASPOON GROUND THYME
  
• 1/2 TEASPOON RUBBED SAGE
  
• 1/2 TEASPOON GROUND CLOVES
  
• 1 TEASPOON GRATED LEMON PEEL
  
• 1/2 CUP WATER
  
• 3 TABLESPOONS CORNSTARCH, OPTIONAL
  
• 3 TABLESPOONS WATER, OPTIONAL
  
• COOK AT:
  
• LOW: FOR 9 TO 10 HOURS
  
• HI: FOR 5 TO 6 HOURS
  
• AUTO: FOR 7 TO 8 HOURS
  






Instructions



1. CUT 16 SMALL POCKETS INTO ROAST AND INSERT GARLIC PIECES. IN A SMALL BOWL, COMBINE SALT, THYME, SAGE, CLOVES AND LEMON PEEL. RUB INTO PORK ROAST.
   
2. POUR 1/2 CUP WATER INTO STONEWARE COOKING POT. ADD ROAST. PLACE POT INTO HEATING BASE, COVER AND COOK AT DESIRED HEAT SETTING FOR TIME GIVEN OR UNTIL MEAT THERMOMETER INSERTED INTO CENTER OF ROAST READS 170° OR HIGHER. REMOVE ROAST AND ALLOW TO STAND 10 TO 15 MINUTES BEFORE CARVING. REMOVE GARLIC PIECES.
   
3. JUICES MAY BE THICKENED FOR GRAVY IF DESIRED. DISSOLVE CORNSTARCH IN WATER. SET CONTROL TO HI. STIR SLOWLY INTO JUICES UNTIL THICKENED.
   
4. SERVES 6 TO 8