Very easy to make... and tastes great!
Good for a pot-luck supper dish!
Ingredients:
1 boneless pork shoulder roast (3 lb)
1 lb. carrots sliced in 1/2 inch pieces
1/2 cup barbecue sauce (of your choice)
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 fresh, frozen or canned corn
Directions:
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.
