Crock Pot Pulled Pork & Buzzy's Butt Scratch

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Recipe by South Your Mouth

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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.


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.