Ingredients:
1 boneless pork shoulder roast (2 to 3 lb)
2 tablespoons real maple syrup or maple-fl avored syrup
1 clove garlic, finely chopped
2 teaspoons dried sage leaves
1⁄2 teaspoon beef bouillon granules
1 cup water
2 cups cubed (1 1⁄2 inch) peeled butternut squash
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 small onions, cut into wedges
3 tablespoons cornstarch

Method:
1 Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. In cooker, place pork. In small bowl, mix syrup, garlic, sage, bouillon granules and 1⁄2 cup of the water; spoon over pork. Arrange squash, carrots and onions around pork.

2 Cover; cook on Low heat setting 8 to 9 hours.

3 Using slotted spoon, remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from liquid in cooker.

4 Pour liquid into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and remaining 1⁄2 cup water until smooth;

5 stir into liquid in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables.

Notes and Tips:
Whole carrots, quartered lengthwise then cut crosswise into 2-inch sections, can be substituted for the baby carrots.

maple sage pork roast recipe