Place potatoes in a 5-6-quart slow cooker. Place meat on top of potatoes.
In a blender, combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and cayenne pepper. Cover and blend until nearly smooth. Pour fruit mix over pork.
Cover, cook on low for 5-1/2 to 6-1/2 hrs. Remove meat and potatoes from cooker to a serving platter, cover and keep warm.
Transfer cooking juices from cooker to a 4-cup glass measuring cup, skim off fat. Measure 2 cups juices, discard remaining juices. Pour juices into a medium saucepan. Stir together cornstarch and water. Add to saucepan, stirring to combine.
Cook and stir over med heat until thickened and bubbly. Cook and stir for 2 more minutes. Slice roast, serve sauce with potatoes and roast.