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







Total Time: 20 min1. 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.


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.

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 46g (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.