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Sauce:
5 cloves garlic, chopped
2 cups orange juice
2 cups coffee
2 cups brown sugar
16 ounces ketchup
3 cups balsamic vinegar
1 cup molasses
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 beers
8 pound pork butt
10 cloves garlic
Instructions
5 cloves garlic, chopped
2 cups orange juice
2 cups coffee
2 cups brown sugar
16 ounces ketchup
3 cups balsamic vinegar
1 cup molasses
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 beers
8 pound pork butt
10 cloves garlic
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. Serves 8 to 10.
Recipe by Tony Aiazzi, Charlie Palmer Restaurant Group. Courtesy of Crock-Pot.
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. Serves 8 to 10.
Recipe by Tony Aiazzi, Charlie Palmer Restaurant Group. Courtesy of Crock-Pot.
