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 all-purpose flour
1 cup frozen corn

Method:
1 If pork roast comes in netting or is tied, remove netting or strings. Trim 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 Using slotted spoon, 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 fl our; gradually stir into juices in cooker. Increase heat setting to High; cover and cook about 15 minutes, stirring occasionally, until thickened.

5 Stir in corn. Cover; cook on High heat setting 5 minutes longer. Serve sauce over pork and vegetables.

honey barbecue glazed pork roast with carrots and corn recipe