May 9, 2013

Crock Pot Pulled Pork with Buzzy’s Butt Scratch

I don’t know why I decided to name this rub after Husband’s pet name for me.  Maybe because it sounds fun and silly and not (ever) too serious... and, well, that's how I like things :)

I have no idea why Husband ever started calling me Buzzy, but he has for as long as I can remember and he never, ever, never calls me anything else.  I’m Buzzy.  Always.

And I thought "Butt Scratch" sounded like a good cousin to Chicken Scratch, the seasoning mixture I use each and every time I cook chicken.

I don’t cook a lot of stuff in slow cookers.  Mostly because I leave the house at 7AM every morning and don’t usually get back until 8PM and there’s not much that can withstand 13 hours of cooking.  Also?  I don’t have one of those cool crock pots with the timer.  Note to self:  Get one of those cool crock pots with the timer.  But Boston butts are my favorite thing to cook in the crock pot so when I saw them on sale at Piggly Wiggly, I knew exactly what I was going to do with mine!



Crock Pot Pulled Pork with Buzzy’s Butt Scratch
1 6-7 pound pork shoulder roast or Boston butt
1 batch Buzzy’s Butt Scratch (recipe below)
3-4 drops Liquid Smoke (optional)

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Buzzy’s Butt Scratch until evenly coated (actually, I don’t bother applying the rub to the bottom of the roast if it still has the fatty layer most shoulder roasts have – you’re not going to eat that fat so why waste your seasoning on it, right?).

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Place the roast, fat-side down (if applicable), in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for Greasy Rice or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away from the fat, blade bone and connective tissue in sections.  Discard fat, bone, etc. and shred or cut the sections of meat as preferred.  Toss or serve with barbeque sauce if desired.

Also take a look at my recipe for Crock Pot Pulled Chicken

Buzzy’s Butt Scratch
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

PRINTABLE RECIPE

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42 comments:

  1. Looks and sounds delicious. I just put a pork roast in the crock pot for dinner. I will defiantly try this one next time. I pinned it so I can find it when I am ready. Thanks again evelyn

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  2. Made this tonight! I used a smaller Boston Butt because, you know, it's just me here, and it turned out great! I made my Dad's famous homemade BBQ sauce and everything was delicious. Thanks!

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  3. Sounds very yummy! And looks amazing! I just put my butt rubbed roast in the crockpot a couple of hours ago. It smells incredible! Can't wait til it's done.

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  4. Can this be altered for a 3 pound pork loin? If so, how? Thanks!

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    Replies
    1. I'm of the opinion that you can't cook a loin like this because there's not enough fat and connective tissue to withstand the cooking time. But that's my opinion :) I think you could season the loin with the rub, sear it on all sides in a hot skillet with olive oil, then bake in the oven at 350, covered, for about 45 minutes. Remove from oven then let rest, covered, for 15-20 minutes. That should work!

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    2. try it works every time, crock pots are great for the butt

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    3. No need to alter,only add a large spoon full of brown sugar
      to make some kick ass butt

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    4. I make pulled pork with dry rub in the crock pot from pork loin all the time. There is usually a pad of fat on the loin (at least the way I buy it in bulk) and that is plenty (P*L*E*N*T*Y) of fat for making the pulled pork.

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  5. Thanks, Mandy! I wondered about the same thing. The loin is *very lean. I appreciate the advice! :)

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  6. I've been thinking about making this for a while now and just got around to it this past Saturday. I knew it would be good, but oh my goodness I had no idea just how good, I went whole hog and even made the greasy rice with the crock pot drippings! It was so amazing and awesome that I went to the store today to buy another butt roast to make again! I have seasoned it with your rub and have it in the fridge now waiting on tomorrow to throw in the crock pot. I plan on making the greasy rice again too but I am gonna cut way down on the amount of fat I allow in as I put too much the first time and grease puddled in the bottom of my pot. Yes, I read that you think it's about 1/3 of a cup but I just poured it all in! LOL

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    Replies
    1. LOL!! Well, I'm glad you liked it!! Thanks for letting me know!

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  7. I have tried every pulled pork recipe out there...by far the best.
    Also so very easy...also made your rice..another 5 star recipe...looking forward to trying the chicken next

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    1. Oh, WOW! I think that's the first time anyone's ever described one of my recipes as "5 Star". I literally just did a fist-pump (in slow motion... with Queen playing in the background) :) Thank you!!!!

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  8. Thank you, thank you, THANK YOU for this recipe! So easy and SO SO GOOD! I made this for extended family while we were in Hawaii. We spent the day at the beach while the pork did its thing, and when we came back, the prep was a piece of cake and we were eating in minutes. This is important when there are 6 kids under 13 and two teens staring you down for dinner!

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    Replies
    1. Oh, Mimi, thank you for letting me know! I'm so glad everyone liked it!

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  9. We had this last night and it was fantastic! My husband said it was the best he's had in a long time and I agree. Thank you so much for posting! I added a little brown sugar because my Carolina mustard sauce has a little sweet to it. I am usually not a fan of rubs, but I was feeling adventurous. This turned out so good, it is my new go to. If Winn Dixie still has Boston Butts on sale, I am going to get another! I pinned it so I can find it again in the near future. Thank you!

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  10. We could not believe that a recipe like this with NO ingredients other than the roast turned out so well, but it did(well, we did use a rub.) So delicious. We made it for a party and are going to do so again this weekend. A question for you Buzzy: for the last party I did this in two batches so we would have enough. I was afraid to crowd the pot. Do you think it would be OK if I jammed a couple roasts in the same crock pot so I do not need to spend two days making it twice?

    Thanks. Denise in Pittsburgh

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    Replies
    1. Glad y'all liked it! You can totally jam them in there together! I think they cook better in tight quarters anyway :)

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  11. OMG!!! I tried this in the crock pot with chicken and it was awesome! I'm going to post the link of my facebook page. www.facebook.com/nomoregrannypanties

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  12. Sounds soooo good. I will have to try it. If the bone isn't thoroughly stripped, if there is a little meat on it, I would freeze to throw in a pot of beans later.

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  13. This recipe is fantastic! Made it a few months ago and it was a hit! Making it again tomorrow for Labor Day. I also add some white and brown sugar to the rub so that it caramelizes a bit and its awesome!

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  14. 11 months out of the year I use my Christmas light timer to make my cheapo non-programmable crockpot start when I want it too!

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  15. My husband made this for us yesterday and my 13 yr old is very picky. She loved it! Ate it as leftovers today too and everyone that knows her knows she must really like the food to eat it as leftovers. It's a new favorite recipe in our house. Thanks!

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  16. I made this today and it is AMAZING. I ate 1/2 of it while shredding the meat. Melt in your mouth good! Thank you for posting this recipe!

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  17. Hey Mandy, this looks great. I'm in the process of making this and have the Buzzy's Rub on the Butt in the Fridge. My question is: Can you cook the butt on low for 8 hours rather than splitting it up 4 on High and then 4 on Low? Would you need to add liquid in that case?

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    1. Depends on how big your roast is. If 6-7 lbs. you'll need to cook it about 10-12 hours if you're cooking on low the whole time. If it's smaller, you can probably cook it in 8 hours. You'll just want to make sure it's cooked long enough to "pull" apart very, very easily with a fork. Good luck!

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    2. Thanks for the quick reply! I'm new to all of this so I appreciate the help. It's about 4lbs. I'm going to leave it in for 9 hours. Is there a downside to leaving it in for an hour or two longer?

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    3. No problem! I think 8 hours will probably do the trick!

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  18. I have made this twice and all I can say is.. awesome! My family pretty much lick their plates! do you have a homemade bbq sauce or anything you serve on the pulled pork..like in the picture?? I hate to use the bottle stuff if you have another way.. thanks.. Kim

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  19. Hey! This sounded so good, I had to try it for my party this weekend. It is in my crockpot now - I jammed in the whole 10.5 lbs. For a roast this big, how long do you suggest I cook it?

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    1. That is AWESOME! Just jammed it in there! I'd say high 4 hrs, low 6 hours or low for 12 hours. When you look at it hard and it falls apart, it's ready!

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  20. I'm going to be honest here I don't like bbq at all, but my fiance does so I bought him a nice 6lbs roast and left it last night to soak up the seasonings. Its been in for about two hours now and the house smells Great! He keeps going to the kitchen to inspect our crock pot. I hope it turns out as good as everyone says it is because normally I can't pull bbq off and he loves it. Fingers crossed!

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  21. Omg amazinq! I use two 2.5lb boneless pork buts I had and I couldnt have picked them up to take out, it literally broke apart as I was spooning out the grease

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  22. I have 6 kids, and for the past year I have been buying larger, cheaper meats to slow-cook, but still don't have it down! I can't tell you how many posts have said that it's almost impossible to mess up a big, fatty piece of meat, but I've done it, a lot. I threw away my first two crock pots, because they began boiling everything after a couple hours. Now I have a Ninja Cooking System (fancy crockpot), and it seems to work pretty well, but meats still don't come out like I'd like most of the time.

    The picture of the pork butt above looks awesome. One of the main problems I have is that I really don't like wet, soggy meat. I'd much prefer a crisp outer layer, while pull-apart tender on the inside. At first I was told that I had to pretty much drown the meat in liquid, but that didn't get me the results I wanted. In fact, even putting most meats in with NO liquid leaves a whole ton of melted fat in the pan, and the meat is either falling apart (but dry!), or tough. My dream? To be able to get a less fatty roast tender, looking like the picture above. Do you brown it in a separate oven? Before or after slow cooking? I spent $25 on a fancy leave-in thermometer, but when it reached 190, the meat was still tough. Also, the cord for the thermometer keeps the lid from closing tightly. Aaagh! Any advice would be much appreciated!

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    1. I have some opinions about crock pot cooking (but what's that saying about opinions and a-holes?? lol)

      1) I think you can only cook large, fatty meats (chuck roasts, pork shoulders, whole chickens, etc.) for as long as most people want to cook things in crock pots (8-10 hours, while we're at work usually).

      2) I say never, ever add liquid (so long as you're using the types of meat above). The meat will render enough liquid on its own and if you have added liquid, the meat will just boil and that isn't the same thing as the slow-roasting you're going for.

      3) I only cook on high until things are simmering and then reduce to low.

      As far as a crisp outer layer, that's hard to get in a crock pot. My pork ends up that way only on the parts that aren't swimming in liquid and it's not really crisp but does have somewhat of a bark from the rendered fat.

      Forget the thermometer for crock pot cooking. To get that tender, pull-apart meat you have to cook it longer than it takes to get to what's considered done (or "safe" internal temps). If you cook something 8-10 hours, it's gonna be done :)

      I have an old crock pot with no fancy features. I have to monitor it from time to time. If things get to boiling, I reduce mine to "keep warm" until it settles down a bit.

      To get that crisp layer you're talking about, you can remove the meat and broil or grill it a bit if you like. Read this article from Serious Eats. It's about carnitas but it talks about cooking in liquid vs. not and other good things to know. P.S... I LOVE this site. I've learned a LOT from their food lab articles.

      http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html

      Good luck to you!! Keep trying! You'll get it like you want it eventually!

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    2. Oh, and I often remove some of the liquid after a while if whatever I'm cooking puts out too much (I use my turkey baster to draw it out and then save it for greasy rice).

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  23. How long would you suggest cooking a 4.5 pound roast?

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  24. I made this recipe today and it was absolutely delicious!!!!

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  25. Mandy, When roasting a pork butt/shoulder I always put the fat-side up. Why, in the crock pot, is the fat-side down? Thanks for all your great recipes! --Yvonne W.

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  26. Well...we were going to do our Boston butt in the smoker using Alton Brown's recipe. I prepped the butt using his recipe (12 hours in a brine and then his rub recipe) but ran out of time to smoke the thing. That's when I found you, Buzzy...The hog is in the crock pot as I type this - can't wait to see how it turns out! Thank You!

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