Thinking about Super Bowl foods? This recipe can be made ahead of time (so, no stress!)—and is way more delish than BBQ weenies in a crockpot (no offense to weenies).
Surprisingly very simple to make, we’re pretty sure this recipe will become part of your kitchen’s typical playlist.
Touchdown? Yes, we think so. ☺
- 3-pound pork shoulder blade Boston roast
- 2 teaspoons ground sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons minced garlic
- ½ cup chicken broth
For the glaze:
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 tablespoons soy sauce
- In a small bowl combine sage, salt, pepper and garlic. With your hands, rub spice mixture all over the roast.
- Spray the insides of a slow cooker with non-stick spray. Place roast in slow cooker.
- Add chicken broth, cover, and cook on low for 6-8 hours.
- When meat is nearly finished, in a small saucepan combine brown sugar, cornstarch, balsamic vinegar, water and soy sauce over medium heat. Whisk until sauce is at a gentle boil.
- Reduce heat to a simmer, stirring occasionally until the glaze thickens (about 3 minutes).
- Remove pork from slow cooker. Shred meat with two forks on a serving platter. Top with glaze.
- Serve as is, or serve on hoagie buns for a winning sandwich.