Honey Barbecued Glazed Pork Roast
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This is good served with mashed white or sweet potatoes.
3-pound boneless pork shoulder roast
1 bag (1 pound) baby carrots
1/2 cup barbecue sauce
1/2 cup honey
3 tablespoons balsamic vinegar
1 teaspoon, salt-free, all-purpose seasoning
2/3 cup barbecue sauce
1/4 cup all-purpose flour
1 cup frozen whole kernel corn
Trim any fat from pork. Place meat in 4-quart slow cooker. Arrange carrots around and on top of meat. Mix 1/2 cup barbecue sauce, honey, vinegar and seasoning in a small bowl. Pour over pork and carrots.
Cover and cook on low heat 8 to 10 hours or until pork is tender.
Remove pork and vegetables from slow cooker. Place on serving platter and cover to keep warm.
Mix 2/3 cup barbecue sauce and the flour. Gradually stir into juices in slow cooker. Cover and cook on high setting for 15 minutes, stirring occasionally, until thickened.
Stir corn into mixture in slow cooker. Cover and cook five minutes longer.
Pour sauce over pork and vegetables. Serve immediately.
Ronald H. Schriefer, Moline