Cut roast in half and place in slow cooker.

In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160°.

Remove meat and cover to keep warm.

Skim fat from the liquid; transfer to a small saucepan.

Bring liquid to a boil.

Combine cornstarch and water until smooth.

Gradually stir cornstarch mixture into cooking juices.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Drizzle sauce over pork.