- 3 pounds boneless pork shoulder
roast, trimmed of fat
- 1 (16-ounce) bag baby 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 all-purpose flour
- 1 cup frozen whole kernel corn
This recipe makes 8 servings.
1. Place port in 3 1/2- to 4-quart slow
cooker. Arrange carrots around and on top of
pork. Mix 1/2 cup barbecue sauce, the honey,
vinegar and seasoned salt in small bowl;
pour over pork and carrots.
2. Cover and cook on low heat setting 8 to
10 hours.
3. Remove pork and carrots from cooker;
place on serving platter and cover to keep
warm. Mix 2/3 cup barbecue sauce and the
flour; gradually stir into juices in cooker.
Increase heat setting to high. Cover and
cook about 15 minutes, stirring
occasionally, until thickened.
4. Stir corn into mixture in cooker. Cover
and cook 5 minutes longer. Serve sauce over
pork and carrots.
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