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:

1. In a small bowl combine sage, salt, pepper and garlic. With your hands, rub spice mixture all over the roast. 
2. Spray the insides of a slow cooker with non-stick spray. Place roast in slow cooker. 
3. Add chicken broth, cover, and cook on low for 6-8 hours.
4. 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. 
5. Reduce heat to a simmer, stirring occasionally until the glaze thickens (about 3 minutes). 
6. Remove pork from slow cooker. Shred meat with two forks on a serving platter. Top with glaze. 
7. Serve as is, or serve on hoagie buns for a winning sandwich.