• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 ⅓ c brown sugar, divided
• 1 T Dijon mustard
• 1 T balsamic vinegar
• ¼ t 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 ⅓ cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on low for 1 hour longer.

Cooking time: 9 hours

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