2 (16 ounce) cans jellied cranberry sauce
1/2 cup Splenda® No Calorie Sweetener, Granulated
1/2 cup cranberry juice
1 teaspoon mustard powder
1/4 teaspoon ground cloves
4 pounds pork roast
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
Mash cranberry sauce with a fork or a potato masher. Stir in SPLENDA® Granulated Sweetener, cranberry juice, mustard, and cloves.
Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
Cook at 275°F (135°C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.