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Slow-Cooker Glazed Pork Roast with Carrots and Corn

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By Betty Crocker Kitchens
Updated Oct 27, 2008
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Homemade barbecued pork dinner? It's easy and delicious with a slow cooker.

Slow-Cooker Glazed Pork Roast with Carrots and Corn

  • Prep Time 15 min
  • Total 8 hr 35 min
  • Servings 6
  • Ingredients 9
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    3
    Remove pork and vegetables from cooker; place on serving platter. Cover to keep warm.
  • Step 
    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.

Nutrition

630 Calories
27g Total Fat
51g Protein
46g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
830mg
34%
Potassium
1050mg
30%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
13%
Sugars
28g
Protein
51g
% Daily Value*:
Vitamin A
280%
280%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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