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In a small saucepan, combine the cranberry sauce, apple juice, barbecue sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine the cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce.
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Place roast in a shallow roasting pan. Bake, uncovered at 350 degrees for 1-3/4 hours. Spoon a third of the remaining glaze over port. Bake 30 minutes longer or until a meat thermometer reads 160 degrees, basting twice. Let stand for 10 minutes before slicing. Serve with reserved sauce.
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