1/2 tsp (2 mL) whole cloves
1 bone-in rib-end pork loin roast, (about 4 lb/2 kg)
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
4 onions, sliced
1 tsp (5 mL) cumin or caraway seeds
1 cup (250 mL) white wine
1 cup (250 mL) chicken stock, (or 2 cups/500 mL chicken stock)
1/4 cup (50 mL) tomato paste
2 tbsp (25 mL) cider vinegar
4 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cornstarch
1/4 cup (50 mL) minced fresh parsley
Stick cloves into pork; sprinkle with pepper. In large skillet, heat half of the oil over medium-high heat; brown pork on all sides, about 8 minutes. Transfer to plate; pour off fat in pan.
Add remaining oil to pan; saute onions and cumin seeds until golden, about 8 minutes. Scrape into slow-cooker. Add pork and any accumulated juices, wine, stock, tomato paste, vinegar, garlic, bay leaves and salt. Cover and cook on low until pork is tender, about 6 hours.
Transfer pork to plate; tent with foil. Skim off any fat from gravy. Whisk cornstarch with 1/4 cup (50 mL) water; stir into gravy. Increase heat to high; cover and cook until thickened, about 15 minutes. Discard bay leaves. Stir in parsley. Serve pork with gravy.