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Place half of the cranberry sauce, broth, honey, and spices in a 6-quart slow cooker insert. Whisk to combine the sauce. (Transfer remaining cranberry sauce to a sealed container and refrigerate for later use.)
Pat pork dry with paper towels, then season with salt and pepper. Add to the insert, nestling the pork into the sauce.
Cover the slow cooker and cook, turning halfway, until pork is cooked through, 2-3 hours on low or about 1 ½ hours on high.
When the pork is done, transfer to a plate. Loosely cover with aluminum foil and let rest, 10 minutes.
Meanwhile, place water and cornstarch in a small bowl, then whisk to combine the slurry. Add slurry to the slow cooker with the sauce, along with reserved cranberry sauce, and stir to combine. Set slow cooker to high and cook, stirring occasionally, until gravy is thickened, about 10 minutes.
Cut pork into thin slices and transfer to a platter. Serve with cranberry gravy and enjoy!