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–+ servings

Maple-Sage Pork

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 boneless pork shoulder roast 2 to 3 lb
  • 2 tablespoons real maple or maple-flavored syrup
  • 1 clove garlic finely chopped
  • 2 teaspoons dried sage leaves
  • ½ teaspoon beef bouillon granules
  • 1 cup water
  • 2 cups cubed 1½ 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

Instructions

  • Spray 4- to 5-quart slow cooker with cooking spray.
  • If pork roast comes in netting or is tied, remove netting or strings.
  • Place pork in slow cooker.
  • In small bowl, mix syrup, garlic, sage, bouillon granules and ½ cup of the water; spoon over pork.
  • Arrange squash, carrots and onions around pork.
  • Cover; cook on Low heat setting 8 to 9 hours.
  • Using slotted spoon, transfer pork and vegetables from slow cooker to serving platter; cover to keep warm.
  • If desired, skim fat from cooking liquid.
  • Pour liquid into 4-cup microwavable measuring cup.
  • In small bowl, mix cornstarch and remaining ½ cup water until smooth; stir into liquid.
  • Microwave uncovered on High 2 to Minutes, stirring every minute, until mixture thickens.
  • Serve with pork and vegetables.

Notes & Wine Advice

Quick Variation:
Whole carrots, quartered lengthwise and then cut crosswise into 2-inch pieces, can be substituted for the baby carrots.

Nutrition values

Calories: 280 kcal
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Course; One Pot Dinner / Pork