Slow Cooker Glazed Pork Roast with Carrots and Corn
Homemade barbecued pork dinner? It*s easy and delicious with a slow
cooker.
Prep Time:15 min
Start to Finish:8 hr 35 min
Makes:6 servings
6 Ratings
4 Reviews
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1boneless pork shoulder roast (3 lb) 1bag (1 lb) ready-to-eat baby-cut
carrots1/2cup barbecue sauce1/4cup honey3tablespoons balsamic
vinegar1teaspoon seasoned salt2/3cup barbecue sauce1/4cup Gold Medal®
all-purpose flour1cup Green Giant® Niblets® frozen whole kernel corn
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. High Altitude (3500-6500 ft): No change.
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 46 g (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.
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.
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