place roast in a large slow cooker.

combine cranberry sauce,mustard,brown suger,and lemon juice; pour over roast.

cover and cook on low for 4 to 4 1/2 hours or until a mrat thermometer rrads 1600°.

remove roast and keep warm. strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups.

in a small suacepan, combine cornstarch and cold water until smooth; stir in cooking juices.

bring to a boil; cook and stir for 2 minutes. serve with pork...