1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 c brown sugar, divided
1 T Dijon mustard
1 T balsamic vinegar
1/4 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 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.
Cooking time: 9 hours
