Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

We love the mustard based sauce of Mid-South Carolina, but feel free to use your favorite.bbq sauce. Parts and pieces of this recipe come from Cook's Illustrated. Serve on homemade buns . . . Hamburger or Hot Dog Buns with your favorite cole slaw!

Ingredients Nutrition

Directions

  1. Combine spice rub ingredients and thoroughly coat the pork roast.
  2. Place onions and ham hocks in bottom of slow-cooker.
  3. Place pork butt on top of ham hocks, tucking meat down into slow cooker as far as possible.
  4. Pour chicken broth over pork, cover with lid, and cook on low until pork is very tender, 8 to 10 hours until tender.
  5. Transfer pork butt and ham hocks to baking sheet. Reserve juices.
  6. Separate pork butt into large chunks.
  7. Set aside to cool slightly.
  8. When cool enough to handle, shred pork butt and ham hocks, discarding excess fat and small bones from ham hocks.
  9. Return to crockpot with 1/2 cup of reserved cooking liquid.
  10. For the sauce:.
  11. In medium bowl, mix all ingredients, including pepper to taste.
  12. Pour half of the sauce over shredded pork and mix thoroughly. Using reserved cooking juices if more liquid is needed.
  13. Serve on warm buns ( Recipe #318739 )and pass extra sauce.

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