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 crockpot then add the roast. Cook on low for 9 to 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. Serves 8.
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