3 1/2 to 4 lb. boneless pork loin
1 c. apple juice
1 (14 1/2 oz.) can fat-free chicken broth
1/2 c. Dijon mustard
1/4 c. cornstarch

Trim any visible fat from pork. Cut roast in half. Place halves side by side in a crock-pot. Mix together the apple juice, chicken broth and mustard. Pour mixture over pork and cover. Cook on low for 8 to 10 hours or until a cooking thermometer reaches 160°F when inserted into each piece. Remove meat to a platter. Using 2 forks, shred the meat. Mix cornstarch with 1/4 cup water and stir until dissolved, then mix with sauce in the crock-pot a tablespoon at a time to prevent lumping. When mixture is smooth, pour over shredded meat and serve.