Instructions: Place roast in a large resealable plastic bag or glass dish. In a bowl combine first 8 (through cayenne) ingredients. Pour half over the roast. Cover the pork and remaining marirnade; refrigerate overnight.

Drain and discard marinade from pork. Place roast in a 5-quart slow cooker; add the reserved marinade. Cover and cook on HIGH for 1 hour. Reduce the temperature to LOW; cook 8 to 9 hours longer or until meat is tender. Remove the roast and keep warm.

In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 miutes. Serve with the roast.

This recipe yields 8 servings.

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