| 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 |
Serve with...
Orange-Poppy Seed Salad
Total Time:
20 min
| 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. |
| No change. |
|
| 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. |
Nutrition Information:
630 ( 250); 27g ( 10g, 0g); 145mg; 830mg; 46g ( 3g, 28g); 51g 280%; 8%; 6%; 15% 1/2 ; 2 ; 1 ; 7 ; 1 3