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. ☺
Ingredients
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
Directions:
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.
