Brown Sugar Maple Pork Roast

By á-6416

Ingredients

• 2 pounds pork roast
• salt and pepper, to taste
• 2 cloves garlic, minced
• 2 Tablespoons maple syrup
• 4 Tablespoons Dijon mustard
• 2 Tablespoons honey
• 2 Tablespoons brown sugar
• 1 Tablespoon balsamic vinegar
• 0.5 teaspoons dried thyme
• 1 Tablespoon cornstarch (for serving day)
• 1 Tablespoon water (for serving day)

Preparation

Step 1

Season pork with salt and pepper. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup together. Place pork in slow cooker. Pour sauce over pork roast. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the slow cooker to a sauce pot. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened. Pour gravy over pork.
Freezing Directions:

Season pork roast with salt and pepper. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, and maple syrup together. Place pork roast in a gallon bag. Place sauce mixture in quart bag and place inside gallon bag with roast. Label and freeze. TO SERVE: Thaw. Place pork in slow cooker. Pour sauce over pork roast. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the slow cooker to a sauce pot. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened. Pour gravy over pork.