Fall is here! Easy to say for those of you north of the Florida/Georgia line. However, here in the southern half of Florida, Fall does not grace us with her presence until around the end of November. We are loving life at 81 degrees with 49% humidity! I cannot wait to get outside this weekend. Hopefully, you are enjoying beautiful weather in your neighborhood. While you are outside doing fun stuff with your family this weekend, this pork roast and cook itself!
Thank you to Six Sister’s Stuff for this amazing recipe! There are minimal ingredients and it is a slow cooker recipe so it really can’t get any easier. I served the pork with mashed red potatoes and broccoli. Enjoy!
Per Serving: Calories 264, Fat 14g, Sugar 13g, Protein 20g, Carbs 14mg, Sodium 234mg
1 (2-3 pound) shoulder pork roast
salt and pepper
1/4 cup honey
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon cornstarch
1 tablespoon water
Spray slow cooker with non-stick cooking spray. Sprinkle salt and pepper on all sides of the pork roast and place inside the slow cooker. Drizzle honey over the top of the roast. In a medium bowl, mix together beef broth, vinegar, Worcestershire sauce, and garlic powder. Pour over the roast. Cook on low for 8-10 hours (which is the method I prefer- low and slow!) or you could cook on high for 5-6 hours (but I feel like it never falls apart as easily as when you cook it on low all day long).
When it’s finished, remove juices from bottom of slow cooker and place in a small saucepan over medium high heat. In a small bowl, mix together 1 tablespoon of corn starch and 1 tablespoon of water. Pour cornstarch mixture into saucepan and whisk quickly. When mixture starts to thicken, pour over roast and enjoy!
Makes 6-8 servings (depending on size of roast).