'Maple Sage Pork Roast'
Source: Betty Crocker
2-3 lb boneless pork shoulder roast
2 tablespoons maple syrup
1 clove garlic, finely chopped
2 teaspoons dried sage
1/2 teaspoon beef bouillon granules
1/2 cup water
2 cups 1 1/2-inch cubes peeled butternut squash
2 cups baby-cut carrots, cut in half lengthwise
2 small onions, cut into wedges
1. Place pork in a greased 4-5 quart slow cooker.
2. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork.
3. Cover; cook on LOW heat 8 to 9 hours.
4. Remove pork from cooker and shred using two forks. Serve with vegetables.
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