Slow Cooker Glazed Pork Roast With Carrots and Corn |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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From . Ingredients:
1 boneless pork shoulder (3 lb) |
1 (1 lb) bag ready-to-eat baby carrots |
1/2 cup barbecue sauce |
1/4 cup honey |
3 tablespoons balsamic vinegar |
1 teaspoon seasoning 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.
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