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 garlic powder
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.
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