Slow Cooker Glazed Pork Roast With Carrots and Corn

• 1 boneless pork shoulder (3 lb)
• 1 (1 lb) bagready-to-eat baby carrots
• 12 cup barbecue sauce
• 14 cup honey
• 3 tablespoons balsamic vinegar
• 1 teaspoon seasoning salt
• 23 cup barbecue sauce
• 14 cup Gold Medal all-purpose flour
• 1 cup green giant valley fresh steamers niblets frozen corn

1. If pork roast comes in netting or is tied, remove netting or strings.
2. Remove fat from pork.
3. In 3- to 4-quart slow cooker, place pork.
4. Arrange carrots around and on top of pork.
5. In small bowl, mix 1/2 cup barbecue sauce, the honey, vinegar and seasoned salt; pour over pork and carrots.
6. Cover; cook on Low heat setting 8 to 10 hours.
7. Remove pork and vegetables from cooker; place on serving platter.
8. Cover to keep warm.
9. In small bowl, mix 2/3 cup barbecue sauce and the flour; gradually stir into juices in cooker.
10. Increase heat setting to High.
11. Cover; cook about 15 minutes, stirring occasionally, until thickened.
12. Stir in corn.
13. Cover; cook 5 minutes longer.
14. Serve sauce over pork and vegetables.

pork shoulder, carrots, barbecue sauce, honey, balsamic vinegar, salt, barbecue sauce, gold medal allpurpose, green giant valley fresh steamers niblets

Taken from www.food.com/recipe/slow-cooker-glazed-pork-roast-with-carrots-and-corn-385326 (may not work)