Crock Pot Glazed Pork Roast With Carrots and Corn

• 1 (3 lb) boneless pork shoulder
• 1 (1 lb) bag baby carrots
• 12 cup barbecue sauce
• 14 cup honey
• 3 tablespoons balsamic vinegar
• 1 teaspoon seasoning salt
• 23 cup barbecue sauce
• 14 cup all-purpose flour
• 1 cup frozen whole kernel corn

1. Placr roast in crock pot and arrange carrots around and on top roast.
2. In a bowl, mix 1/2 cup barbecue sauce, honey, vinegar and seasoned salt and pour over pork and carrots.
3. Cover and cook on low 8 to 10 hours.
4. Remove pork and vegetables from cooker and place on serving platter.
5. In a bowl, mix 2/3 cup barbecue sauce and flour and gradually stir into juices in cooker.
6. Increase heat setting to High.
7. Cover and cook about 15 minutes, stirring occasionally, until thickened.
8. Stir in corn.
9. Cover and cook 5 minutes longer.
10. Serve sauce over pork and vegetables.

pork shoulder, baby carrots, barbecue sauce, honey, balsamic vinegar, salt, barbecue sauce, flour, kernel corn

Taken from www.food.com/recipe/crock-pot-glazed-pork-roast-with-carrots-and-corn-281172 (may not work)