Slow Cooker Glazed Pork Roast with Carrots and Corn

Photo by Pam H.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

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

Directions

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 Nutrition Information: 1 Serving: Calories 630 (Calories from Fat 250); Total Fat 27g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 145mg; Sodium 830mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 28g); Protein 51g Percent Daily Value*: Vitamin A 280%; Vitamin C 8%; Calcium 6%; Iron 15% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1 Vegetable; 7 Lean Meat; 1 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.

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