Start with a clean working surface. Pat the pork loin dry with paper towels. This step will ensure a beautiful sear later on. Season the pork generously with salt and pepper on all sides.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the pork loin. Sear it for about 3-4 minutes on each side until a nice brown crust forms. You’re looking for a beautiful golden color, which will add to the depth of flavor in the final dish. Once done, transfer the pork to your slow cooker.

In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about a minute, just until it becomes fragrant. Next, stir in the cranberry sauce, chicken stock, apple cider vinegar, raw honey, and ground cinnamon. Make sure to scrape up any delicious bits stuck at the bottom; they add flavor to your sauce.

Pour the sauce over the seared pork in the slow cooker. Sprinkle the chopped rosemary over everything, making sure it's evenly distributed for the best flavor.

Cover the slow cooker and cook on low for 6-7 hours or on high for approximately 4 hours. You know it’s ready when the pork shreds easily with a fork.

Once the cooking time is up, carefully remove the pork from the slow cooker and place it on a cutting board. In a small bowl, whisk the cornstarch with a tablespoon of cold water to make a slurry. Pour this into the slow cooker and stir to combine. Cover for another 15-30 minutes to allow the sauce to thicken.

Slice or shred the pork as desired. Serve it drizzled with sauce or nestle it in a bed of mashed potatoes. The choice is entirely yours. Enjoy the incredible flavors and the easy cleanup that follows!