You could definitely add less sugar than the recipe calls for, if you’d like less sweetness or would just like to watch your calorie intake.
I wouldn’t omit it completely, though – I think the brown sugar gives this roast wonderful flavor. I also like the Dijon mustard; I added a little bit more than 1 Tbsp myself. This pork roast just keeps getting better after a day in the fridge; I always use the leftover to make amazing sandwiches.
1 1/3 cup Domino brown sugar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
4 pound pork roast
Bertolli olive oil; for browning roast in pan
1 clove garlic
2 cups water
Rub roast with garlic. Brown on all sides in pan with olive oil. Mix brown sugar, mustard, vinegar and cinnamon and rub all over roast. Place in crock pot with 2 cups of water. Cook on low 7-9 hours.
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Quick tip: Use less sugar, if you’d like.