⅔ C grated Parmesan cheese
½ C honey
3 Tbsp. soy sauce
1 Tbsp. dried basil
1 Tbsp. dried oregano
2 Tbsp. chopped garlic
2 Tbsp. olive oil
1/2 tsp. salt
Place pork roast in a gallon size Ziploc freezer bag. Mix remaining ingredients in bowl and pour over roast. Lay flat to freeze.
Thaw completely. Place roast in slow cooker and pour juices over the top. Cook on low for 5-6 hours. Serve as is or pour sauce over each slice.
After removing meat from slow cooker, strain juices and put into a small sauce pan.
In small bowl, mix 2 tablespoons cornstarch and 1/4 cup of chicken broth together.
Stir mixture into the juices. Stir until thickened, over medium heat.