This is the second time in as many weeks that I've made this recipe. That pretty much NEVER happens in this house. I'm not a huge fan of pork, even when it's prepared in the slow cooker, but this is, without a doubt, my favorite pork slow cooker recipe EVER!
The first time I made it Heath was out of town, so I made it again last night so he could try it. Apparently he wasn't as blown away by it as I was, but he's never been a huge fan of recipes that call for maple syrup. This recipe is also the first time I've ever cooked with butternut squash. Luckily Publix sells little containers of it already cut and cubed in the produce section, so I didn't have to mess with the headache of trying to cut through one (I hear it's a pain).
I just cannot recommend this recipe enough. It's so easy to throw together and the veggies and meat are cooked to perfection. Tender juicy meat, soft juicy veggies, all with a hint of sweetness from the maple syrup (I used Publix brand syrup, so don't think you need anything fancy). Jesse even liked it! Well, the veggies, not so much the meat...but I'll take it! I
m telling you...TRY THIS! You won't be disappointed!
'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.