Ingredients
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 frozen corn
Preparation
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.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.
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.
