- 2 pounds pork roast
- 2 Tablespoons maple syrup
- 2 Tablespoons spun lemon honey
- 2 Tablespoons homemade Swerve brown sugar (combine 1 1/3 cup Swerve Sweetener and 1/4 cup unsulfured molasses or sorghum, mix well and store in the refrigerator)
- 1 Tablespoon cranberry flavored balsamic vinegar
- 1 Tablespoon ground mustard
- 1/2 Tablespoon black pepper, ground
- 1/2 Tablespoon seasoning salt
- 1/2 Tablespoon garlic powder
- 1/2 teaspoon dried thyme
For The Gravy –
- Place the thawed pork roast in either a if you intend to freeze it for later or if you are going to cook it now, put it in a crock pot.
- Add the seasonings to the top of the pork roast – pepper, garlic powder, seasoning salt, ground mustard and thyme.
- Sprinkle the Swerve brown sugar on top of the seasonings.
- Pour the cranberry balsamic vinegar over the top of the pork roast.
- Pour the maple syrup and spun honey over the top of the roast.
- At this point if you are freezing the roast, go ahead and seal your freezer. If you are cooking it, skip this step and go to the next step. and put it in the
- Put the lid on the crockpot and turn it to low heat.
- Cook for seven to nine hours until the internal temperature of the pork roast reaches 145 degrees F for a medium rare roast to 163 degrees F for a well done roast.
- Remove the pork roast from the crock pot and set on a serving platter. Make a foil tent to cover the roast. Allow it to rest for 10 minutes while you make the gravy.
- Use a gravy separator to separate the oil from the meat drippings.
- Drain the meat drippings into a pan. Pour the oil back into the crockpot for now.
- Add the flour and whisk to combine.
- Cook over medium heat until the mixture begins to thicken.
- Add in the heavy whipping cream and whisk.
- Add in the seasonings.
- Continue to whisk until the gravy reaches the desired thickness.
- Allow the gravy to cool slightly while you carve the roast.
- Drizzle gravy over the pork roast and serve.