In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
Pour mixture over the top of roast.
Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
Remove meat and place on platter.
Strain juices in slow cooker and put into a small sauce pan.
Mix cornstarch and chicken broth together.
Add into strained juices and stir until thickened over medium heat.
Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
Slice roast and serve with glaze.
Video
Notes
To make in the Instant Pot:Place all the ingredients in the Instant Pot. Turn the valve to sealing and cook on Manual High Pressure for 18 minutes. Do a 10 minute natural release. Check temperature of pork, you want it at 145-150 degrees F.