Slow Cooker Glazed Pork Roast with Carrots and Corn

 

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

• 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.