Season this low-cal, low-fat pork roast with citrus and herbs, then cook low and slow for tenderness. Serve with parsleyed new potatoes and steamed baby carrots.
Trim fat from pork roast. If necessary, cut roast to fit into crockery cooker. In a small bowl combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire surface of meat with fingers. In a large skillet brown roast on all sides in hot oil. Drain.
Transfer meat to a 3 1/2-, 4-, or 5-quart crockery cooker. Combine chicken broth, sugar, lemon juice, soy sauce, and orange peel; pour over roast.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer roast to a serving platter; keep warm. For sauce, pour juices into glass measuring cup. Skim fat. If necessary, add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice; stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, season to taste. Pass sauce with meat.