Slow Cooker Glazed Pork Roast with Carrots and Corn

Homemade barbecued pork dinner? It's easy and delicious with a slow cooker.


6 servings


1 boneless pork shoulder roast (3 pound)
1 (1 pound) bag 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 all-purpose flour
1 cup frozen corn


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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 8 hours 15 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories 630 (Calories from Fat 250), Total Fat 27 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 145 mg; Sodium 830 mg; Total Carbohydrate 46 g (Dietary Fiber 3 g, Sugars 28 g), Protein 51 g; Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 1 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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