PREPARATION:

1. Heat olive oil in large saucepan over medium-high heat. Season pork roast with salt and pepper; brown roast on all sides in saucepan. Place roast in slow cooker.
2. Add onion and garlic to saucepan. Cook and stir over medium heat 2 to 3 minutes. Stir in thyme. Add onion mixture and parsnips to slow cooker.
3. Combine 1/4 cup of chicken stock with the cornstarch in small bowl; set aside.
4. Combine vinegar and sugar in same saucepan. Cook over medium heat, stirring constantly, until mixture thickens into syrup. Add port and cook 1 minute more. Add remaining 1-3/4 cups chicken stock. Whisk in cornstarch mixture and cook until smooth and slightly thickened. Pour into slow cooker.
5. Cover; cook on LOW 8 hours or on HIGH 4 hours. During the last 30 minutes of cooking, add pears and prunes. Serve over rice or mashed potatoes or with French bread, if desired.