In a large skillet, cook pork in hot oil over medium heat until well browned on all sides.
Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper.
In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours
Transfer meat to a platter; cover and keep warm.
Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast