Lightly spray a crock pot with a non-stick cooking spray. Place the pork roast in the crock pot.

In a small bowl, place the Parmesan cheese, honey, soy sauce, basil, garlic, olive oil and salt. Mix these ingredients well until fully combined. Pour this mixture over the surface of the pork roast to cover.

Place the lid on the crock pot. Cook the pork roast for 6-7 hours on LOW (or until meat thermometer reaches 160 degrees).

Once the meat is done cooking, CAREFULLY remove the pork roast from crock pot and place it onto a serving dish. Place aluminum foil over top of the roast to keep it warm while you make the gravy.

Skim the fat off the top of the cooking juice left in crock pot. Place the juices into a medium sized saucepan. Cook the juices on medium heat until they come to a boil. In a separate small bowl, mix the cornstarch into the cold water. Mix well to remove any lumps, until mixture is smooth. Whisk the cornstarch mixture into the boiling juices. Make sure the gravy comes to a boil again, then cook and stir it for approximately 2 minutes (or until it thickens up!).

Remove foil from pork roast, then cut into slices. Place slices onto individual plates and spoon some of the gravy over the meat. (I also served mashed potatoes with the gravy on top...they were a delicious side dish with the pork, and especially with the flavorful gravy!)

Enjoy!