Back Slow Cooker Glazed Pork Roast 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 Green Giant® Valley Fresh Steamers™ Niblets® frozen corn Directions 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. Back