On a piece of foil that's about twice the size of the garlic, lay the bulb of garlic, and top with olive oil. Fold the foil into a tent shape, and seal the edges.
Bake until the cloves are lightly browned and tender (about 30 minutes). Let cool, and squeeze out the roasted garlic.
Coat the inside of the slow cooker pot with olive oil.
Add the salt and pepper to all sides of the pork.
Rub the roasted garlic on all sides of the pork.
Drizzle honey and sprinkle thyme on all sides of the pork.
To the slow cooker, add the pork, and drizzle the Sriracha sauce on top.
Cover with the lid, and let cook on the low setting for 4 hours.
Heat a small pan on low heat, and add about a cup of the sauce from the slow cooker and the apple juice.
To a small bowl, add the cornstarch and just enough water to make a liquid paste. Whisk together.
Slowly add the cornstarch mixture to the pan with the liquid from the slow cooker while continuously stirring. Let cook until the sauce thickens. Strain in a small wire mesh strainer, reserving just the liquid.
Transfer the pork to a cutting board, and slice. Top with lemon juice, and transfer to serving dishes.
Drizzle the sauce on top of the pork, and serve with your favorite side dishes.