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Brown Sugar and Maple Pork Roast

 

I love meals that I can just throw in the slow cooker and they take care of themselves. This is an easy meal on your cooking day and only requires placing the ingredients into a freezer bag. It is also an easy dish on your serving day as the ingredients just have to be emptied into the slow cooker and turned on. This pork roast has a deep, rich flavor, and the gravy is divine. Like, I wish I’d doubled it divine. It is my new go-to slow cooker pork roast recipe.

Brown Sugar and Maple Pork Roast

Author/Source:

Heather @ onceamonthmeals.com; adapted from Real Mom Kitchen

Ingredients:

  • 2 pounds pork roast
  • salt and pepper, to taste
  • 2 cloves garlic, minced
  • 2 Tablespoons maple syrup
  • 4 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 2 Tablespoons brown sugar
  • 1 Tablespoon balsamic vinegar
  • 0.5 teaspoons dried thyme
  • 1 Tablespoon cornstarch (for serving day)
  • 1 Tablespoon water (for serving day)

Directions:

Season pork with salt and pepper.  In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup together.  Place pork in slow cooker. Pour sauce over pork roast. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the slow cooker to a sauce pot. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened. Pour gravy over pork.

Freezing Directions:

Season pork roast with salt and pepper. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, and maple syrup together. Place pork roast in a gallon bag. Place sauce mixture in quart bag and place inside gallon bag with roast. Label and freeze. TO SERVE: Thaw. Place pork in slow cooker. Pour sauce over pork roast. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the slow cooker to a sauce pot. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened. Pour gravy over pork.

Servings: 8

Nutritional Info: 1 serving = 1/8 roast Cal 280, Fat 9.3g, Carbs 14g, Fiber 0g, Protein 33.4, WW Plus Points 7

**conversion chart image provided by Erik Spiekermann

5 Responses to “Brown Sugar and Maple Pork Roast”

  1. mmm brown sugar and pork! yum!

  2. Allison says:

    I have only tried three recipes from your site, but I must say, I am very impressed! I don’t always expect amazing meals from websites since I only trust a few sources and have found many sites and cookbooks to be hit and miss, but I have been extremely impressed with every meal I have tried thus far from your awesome site! I just wanted to say thank you from a new user and keep up the good work! This pork in particular is going to be added to our regular recipes.

  3. Clair says:

    Hi, just wondering which cut of pork I could use , it sounds georgous

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