1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
Wash
pork roast, trim excess fat, pat dry, and rub with garlic halves.
Sprinkle with salt and pepper, then prick the roast all over with a fork
or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the
mixture over the top of the roast. Cover and continue cooking on LOW for
1 hour longer.
Serves 6 - 8
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