Slow-Cooker Barbecued Pork

  • Yield: 8 to 10 servings
  • Prep: 15 mins
  • Cook: 555 mins


5 garlic cloves, chopped
2cups orange juice
2cups coffee
2cups brown sugar
16ounces ketchup
3cups balsamic vinegar
1cup molasses
2teaspoons ground cinnamon
1/2teaspoon ground cloves
2 beers
8pounds pork butt
10 garlic cloves


  1. Combine all ingredients for sauce in a large pan and bring to a simmer. Continue to cook for 45 minutes at a low simmer, stirring occasionally to keep the sugar from scorching on the bottom of the pan.
  2. Preheat oven to 425F.
  3. Using a small paring knife, cut deep slits into the pork and insert garlic cloves all around. Rub pork with oil and season liberally with salt and freshly ground pepper. Place pork on a rack and put in the oven for 25 minutes. The high heat will sear the meat all around and give it a nice crust.
  4. Place the pork in a Crock-Pot BBQ Pit and cover with the sauce. Place the setting on Low and cook for 8 to 10 hours.

Recipe by Tony Aiazzi, Charlie Palmer Restaurant Group. Courtesy of Crock-Pot.

Nutritional Info *per serving

  • Glycemic Load 2.53
  • Calories 1050
  • Fat 45g
  • Saturated Fat 16g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 19g
  • Cholesterol 225mg
  • Sodium 770mg
  • Potassium 2080mg
  • Carbohydrate 87g
  • Fiber 1g
  • Sugars 72g
  • Protein 65g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 20%
  • Iron 40%