Slow Cooker Glazed Pork Roast with Carrots and Corn

By lewolfe50

Ingredients

• 1 boneless pork shoulder roast (3 lb)
• 1 bag (1 lb) ready-to-eat baby-cut carrots
• 1/2 cup barbecue sauce
• 1/4 cup honey
• 3 tablespoons balsamic vinegar
• 1 teaspoon seasoned salt
• 2/3 cup barbecue sauce
• 1/4 cup Gold Medal® all-purpose flour
• 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Details

Servings 6

Preparation

Step 1

1.If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 3- to 4-quart slow cooker, place pork. Arrange carrots around and on top of pork. In small bowl, mix 1/2 cup barbecue sauce, the honey, vinegar and seasoned salt; pour over pork and carrots.

2.Cover; cook on Low heat setting 8 to 10 hours.

3.Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.

4.In small bowl, mix 2/3 cup barbecue sauce and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until thickened. Stir in corn. Cover; cook 5 minutes longer. Serve sauce over pork and vegetables.


Did You Know?
The slow cooker is ideal for cooking a pork shoulder since the meat will become moist and fork-tender when cooked for a long time with moist heat.