Craving the smoky goodness of pulled pork combined with the tangy kick of buffalo wings? Prepare to discover your new favorite game day dish: Slow Cooker Buffalo Pulled Pork Sandwiches! This incredibly easy, “hands-off” recipe uses your slow cooker to create tender, flavor-packed pulled pork, perfectly served on sturdy rolls and crowned with a crisp, refreshing celery slaw. It’s the ultimate crowd-pleaser for tailgates, watch parties, potlucks, or even a simple, satisfying weeknight dinner.
The Ultimate Slow Cooker Buffalo Pulled Pork Sandwiches for Any Occasion
There’s something undeniably special about gathering with friends and family, especially when delicious food is involved. For many, this means football season and the cherished tradition of tailgating. While the experience of tailgating might evolve from year to year, one thing remains constant: the desire for incredible food that fuels the fun. That’s precisely where these Buffalo Pulled Pork Sandwiches shine. They effortlessly blend two beloved culinary classics – the hearty comfort of pulled pork and the zesty excitement of buffalo wings – into one unforgettable dish. Best of all, they’re prepared in a slow cooker, allowing you to focus on the festivities rather than being stuck in the kitchen. It’s a true culinary touchdown for any event!
This recipe isn’t just for game day, though. Its ease of preparation and universal appeal make it suitable for a wide range of occasions. Hosting a casual get-together? Need an effortless meal for a busy weeknight? Planning a big family gathering? These buffalo pulled pork sandwiches are your go-to solution. The slow cooker does all the heavy lifting, transforming a simple cut of pork into a succulent, shreddable masterpiece infused with bold buffalo flavor. When topped with our unique celery slaw, these sandwiches offer a delightful balance of spicy, savory, and fresh, crisp textures that will have everyone reaching for seconds.
This recipe is proudly sponsored by Iowa Pork. All opinions expressed and love for pork, along with my unwavering support for farmers, are entirely my own.
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Customizing the Heat: Buffalo Pulled Pork for Everyone
When it comes to spicy food, palates can be quite diverse. Some revel in intense heat, while others prefer a milder, more approachable flavor. The beauty of these Buffalo Pulled Pork Sandwiches lies in their adaptability to different spice preferences. You can easily adjust the heat level to suit everyone at your table, ensuring that both spice enthusiasts and those with a more sensitive palate can enjoy this delectable dish.
My personal approach is to always opt for regular buffalo wing sauce, never the extra hot variety, when cooking the pork itself. This provides a baseline flavor that is rich and savory without being overwhelming. I use a slightly reduced amount of sauce during the slow-cooking process to keep the overall heat moderate. For those who crave more fire, I always make sure to have extra buffalo wing sauce available at the table. This allows each individual to customize their sandwich to their desired level of spice, ensuring a perfectly tailored culinary experience for all.
Choosing the Best Cut of Pork for Perfectly Pulled Perfection
The secret to truly tender, fall-apart pulled pork lies not only in the cooking method but also in selecting the right cut of meat. My top recommendation is always a Pork Butt, also widely known as a Boston Butt. This cut, despite its name, comes from the shoulder of the hog, not the rear. It’s my go-to choice whether I’m preparing pulled pork on a smoker, in the oven, or, as in this recipe, in a slow cooker, thanks to its ideal fat content and connective tissue.
Pork butts can vary in appearance; some are rounder and denser, while others might look a bit flatter. You’ll also find both bone-in and boneless options. The presence of the bone can actually add a subtle depth of flavor to the meat as it cooks, but a boneless butt is equally effective and often easier to handle. Regardless of these minor variations, a pork butt is consistently an excellent choice for achieving that desired shreddable texture and rich flavor profile essential for pulled pork.
While the pork butt is king, it’s not your only option. Other cuts like a pork shoulder or a picnic roast (which is part of the lower shoulder) will also yield delicious results, as they too contain the necessary fat and connective tissue that breaks down during slow cooking. If you prefer a leaner meat, pork tenderloin can be used, though it will require a significantly shorter cooking time and careful monitoring to prevent it from drying out. If opting for tenderloin, you’ll achieve a “pulled pork” style dish that’s lighter, making it ideal for adapting this recipe into a buffalo pork tenderloin dish.
For the easiest shredding, it’s best to pull the pork while it’s still warm. The meat will be more pliable and separate effortlessly. If the pork cools down before you get a chance to shred it, simply warm it gently in the slow cooker or oven before using meat claws or two large forks to achieve that perfect, tender shred.
Essential Tips for Making Perfectly Moist Pulled Pork Every Time
Achieving consistently moist and flavorful pulled pork is simpler than you might think, especially with a slow cooker. While electric grills and smokers can produce fantastic results, the slow cooker offers unparalleled convenience and reliability for recipes like these sandwiches, where the meat needs to stay warm and tender until serving. Its “set it and forget it” nature makes it an invaluable kitchen tool.
Here are some crucial tips to ensure your pulled pork is never dry:
First, and perhaps most importantly, **do not trim off the fat before cooking your pork butt.** That layer of fat, often referred to as the fat cap, is your best friend during the long cooking process. It slowly renders down, basting the meat and infusing it with incredible moisture and flavor. While it might be tempting to remove it, trust the process. You can easily remove any excess fat after the pork is fully cooked and incredibly tender, allowing you to discard what you don’t want while retaining all the succulent goodness.
Second, regardless of whether you’re using a slow cooker, oven, or smoker, **cooking low and slow is absolutely non-negotiable.** This isn’t a dish you can rush. The magic of pulled pork happens when tough connective tissues in the meat, like collagen, slowly break down into gelatin over many hours at a low temperature. This transformation is what makes the pork incredibly tender and “fall-apart.” Rushing the cooking will result in tough, dry, and chewy meat, no matter how good your cut is. Aim for 6-8 hours on low in a slow cooker for optimal results.
Finally, **always add some liquid to the cooking vessel.** While you don’t want to submerge or boil the pork, a small amount of liquid at the bottom of your covered slow cooker or pan is essential. This liquid creates a moist, steamy environment, preventing the pork from drying out and contributing to its overall tenderness. For this buffalo pulled pork recipe, a combination of water and buffalo wing sauce not only adds moisture but also enhances the flavor profile beautifully.
Reheating Pulled Pork Like a Pro
You’ve put in the effort to create a magnificent pulled pork meal; don’t let improper reheating ruin the delicious leftovers! The key to reheating pulled pork successfully is the same as cooking it: low and slow. This method ensures the meat retains its moisture and tender texture.
When reheating, always add some leftover cooking liquid to the pork. This extra moisture helps prevent the meat from drying out. If you don’t have any reserved liquid from the original meal, don’t worry! You can easily substitute it with something like apple juice, chicken broth, or, for this buffalo pulled pork, a mixture of water and a splash of buffalo wing sauce. This will rehydrate the meat and refresh its flavor.
Here’s how to reheat: In your slow cooker, depending on the quantity, it will typically take 2-4 hours on the low setting. For the stovetop, microwave, or oven, use low heat and ensure the pork is covered to trap moisture. Stir occasionally if reheating on the stovetop or in the microwave. The goal is to gently warm the meat through without overcooking it, ensuring every bite of those leftovers is as good as the first.
Step-by-Step: Crafting Irresistible Slow Cooker Buffalo Pulled Pork Sandwiches
Let’s walk through the simple steps to create these phenomenal Buffalo Pulled Pork Sandwiches. The beauty of this recipe lies in its straightforward nature, yielding impressive results with minimal effort.
**Step 1: Prepare the Pork.** Begin by thoroughly rinsing your pork butt under cool water. After rinsing, pat it completely dry with paper towels. A dry surface helps the rub adhere better and allows for a better crust development if you choose to sear it (though searing is optional for slow cooker recipes).
**Step 2: Apply the Dry Rub.** Create a flavorful dry rub that complements the buffalo sauce. For this recipe, combine paprika, black pepper, cayenne pepper, red pepper flakes, garlic powder, and sea salt. This blend mirrors the zesty, spicy, and savory notes of classic buffalo flavor. Generously sprinkle this spice mixture all over your Boston butt, ensuring it’s thoroughly coated. Then, really rub it in, massaging the spices into every crevice of the meat. This ensures deep flavor penetration.
**Step 3: Slow Cook to Perfection.** Carefully place the seasoned pork butt into your slow cooker. Add the specified amount of water and buffalo sauce to the bottom of the cooker. Cover with the lid and set your slow cooker to the low setting for 8 hours. While not strictly necessary, I sometimes flip the roast about halfway through the cooking time. I find this can help ensure even moisture distribution and flavor absorption, though the low-and-slow method typically takes care of that regardless. Cooking overnight is a fantastic option; waking up to the incredible aroma of buffalo pulled pork is a treat!
**Step 4: Shred and Prepare for Serving.** After 8 hours, your pork butt should be incredibly tender, literally falling apart when gently prodded. Carefully remove it from the slow cooker and let it rest for a few minutes. This resting period allows the juices to redistribute, ensuring the meat remains moist. While still warm, remove any visible large pieces of fat. Then, using meat claws or two large forks, begin to shred the pork. It should pull apart with remarkable ease.
The shredded pork will be wonderfully succulent and full of flavor! While meat claws are handy, a couple of sturdy forks work just as well for this task.
**Step 5: Finish and Keep Warm.** Before returning the shredded pork to the slow cooker, carefully remove the cooking liquid and reserve about ¾ cup, skimming off any excess grease. Add the shredded pork back into the slow cooker, along with the reserved liquid and an additional splash of buffalo sauce to intensify the flavor. Stir everything together. Cover the slow cooker and set it to the “keep warm” setting until you’re ready to serve. This ensures the pork remains hot, juicy, and delicious for your guests.
Understanding Pork Cooking Temperatures for Safety and Tenderness
When preparing a pork butt in the slow cooker for pulled pork, checking the internal temperature with a thermometer isn’t strictly necessary in the same way it is for other cuts of pork cooked to a specific doneness. For pulled pork, the goal is to cook the meat until it reaches a point where it literally falls apart. This typically happens when the pork reaches an internal temperature of about 190-195 degrees Fahrenheit (88-90 degrees Celsius). At this temperature, the collagen and connective tissues have fully broken down, resulting in that incredibly tender, shreddable texture we desire.
For reheating, however, it’s always a good practice to ensure the meat reaches an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius) for food safety. The Iowa Pork Producers Association provides comprehensive guidelines on proper cooking temperatures for all cuts of pork. I highly recommend bookmarking their website for future reference to ensure both safety and optimal deliciousness in all your pork preparations.
The Perfect Companion: Crafting a Zesty Celery Slaw with Blue Cheese or Ranch
Our mouth-watering buffalo pulled pork is ready, but to truly complete the experience, we need the perfect topping. Think about how hot wings are traditionally served: always with crisp celery sticks and a side of either creamy blue cheese or cooling ranch dressing. This combination isn’t just a coincidence; it’s a brilliant pairing that cuts through the heat and richness of the wings, offering a refreshing contrast. We’re bringing that same winning dynamic to these sandwiches with a unique celery slaw!
This isn’t your typical cabbage-based coleslaw. Instead, it’s a vibrant, crunchy “slaw” made primarily with celery, designed specifically to complement the buffalo flavors of the pork. You have the flexibility to prepare it with either blue cheese or ranch dressing, depending on your preference, making it a versatile topping that caters to different tastes.
**For the Blue Cheese Celery Slaw:** Ingredients typically include mayonnaise, sour cream, tarragon vinegar, fresh ground black pepper, sliced green onion, and generous blue cheese crumbles. The pungent, salty notes of blue cheese offer a classic counterpoint to the spicy buffalo sauce, enhancing the overall flavor profile.
**For the Ranch Celery Slaw:** If you prefer the creamy, herbaceous notes of ranch, simply substitute the blue cheese crumbles with dry ranch dressing mix. The ranch version provides a milder, yet equally delicious, cooling effect against the buffalo heat.
Whichever dressing you choose, this celery slaw adds an incredible layer of texture and flavor, elevating these sandwiches to a whole new level of deliciousness. Its refreshing crunch and creamy dressing provide the perfect balance to the rich, spicy pulled pork, making every bite a delight.
I opted for the blue cheese version and wasn’t shy about adding extra blue cheese crumbles and a dash of additional hot sauce to my sandwich. The combination was truly outstanding – pure yum!
Love This Recipe? Pin It for Later!
These Slow Cooker Buffalo Pulled Pork Sandwiches with Celery Slaw are destined to become a staple in your recipe rotation. To ensure you can easily find this fantastic recipe whenever the craving strikes, don’t forget to pin it to your favorite Pinterest recipe board! You’ll be glad you did when you’re planning your next game day feast or easy weeknight dinner.
Iowa Pork: Supporting Family Farms and Quality Meat
My connection to agriculture runs deep. My husband grew up on a farm in a small Iowa town, where his father managed the local feed store, raised hogs, and cultivated corn and soybeans. I cherish memories of visiting the farm during fall harvest, riding alongside my father-in-law in the combine. Those quiet conversations, just the two of us as we moved up and down the rows, are some of my fondest recollections.
Working with Iowa Pork has always held a special place in my heart, echoing those cherished memories. While hog farming today is significantly more modern and technologically advanced compared to my father-in-law’s time, the core values of the family farm remain steadfast: a profound pride in hard work, a deep respect for the land, and an unwavering love for family. As my father-in-law wisely used to say, “If you’re looking for a helping hand, you can always find one right there at the end of your arm.”
It’s a remarkable fact that one-third of all pork raised in the United States originates from family farms in Iowa. This means that whether you purchase your pork from a local butcher shop or a large chain grocery store, you are directly contributing to the livelihood of dedicated family farmers in Iowa and across the nation. This connection to sustainable, family-run agriculture makes enjoying delicious pork dishes even more meaningful.
For more delicious pork recipes and to stay connected with the incredible work of Iowa farmers, be sure to follow Iowa Pork on Instagram, Facebook, Pinterest, and Twitter throughout the year!
More Mouth-Watering Pork Recipes Perfect for Your Next Tailgate
If you’re as passionate about pork as I am, you’ll be delighted to know my website boasts over 60 incredible pork recipes! From hearty main courses to delightful appetizers, there’s something for every occasion. Here are some of my top recommendations, perfect for your next tailgating party, watch party, or family dinner:
- **Dr. Pepper BBQ Pork Sandwiches in the Crock Pot** (pictured above): A fan favorite, this recipe features tender pork infused with the sweet and tangy flavors of Dr. Pepper BBQ sauce, all made effortlessly in your slow cooker.
- **Hawaiian Pork Sliders**: These sweet and savory sliders are perfect for a lighter bite. The pineapple and ham offer a delightful tropical twist that’s always a hit at gatherings.
- **Instant Pot Dr. Pepper BBQ Pork Ribs**: Get fall-off-the-bone ribs in a fraction of the time with this Instant Pot recipe, featuring that same irresistible Dr. Pepper BBQ flavor.
- **Sweet & Spicy Bacon Wrapped Pork Ribs**: Elevate your rib game with these decadent bacon-wrapped ribs, offering a perfect balance of smoky, sweet, and spicy flavors. They’re an absolute showstopper!
- **Slow Cooker Carnitas**: Transport your taste buds to Mexico with these crispy, juicy carnitas. Perfect for tacos, burritos, or serving as a hearty main, they’re incredibly versatile and full of authentic flavor.
Now, for the main event! The full, detailed recipe for these incredible Slow Cooker Buffalo Pulled Pork Sandwiches, complete with that game-changing Celery Slaw, is right below. Get ready to cook up some magic!
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Print Recipe
Slow Cooker Buffalo Pulled Pork with Celery Slaw
Equipment
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
- Pulled Pork Shredder Claws
Ingredients
For the Buffalo Pulled Pork
- 1 6-7 pound Boston Pork Butt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup water
- 1/2 cup Buffalo Wing Sauce I used Frank’s Red Hot + more for serving
- Buns / Hard Rolls for serving
For the Celery Slaw
- 2 1/2 cups chopped celery leaves included
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 2 Tablespoon Tarragon Vinegar
- 1/4 teaspoon fresh ground black pepper
- 1 green onion sliced
- 1/3 cup blue cheese crumbles or 1/2 Tablespoon dry Ranch dressing mix
Instructions
- Rinse your pork butt with cool water and pat it dry with paper towels.
- Mix the spices together for the rub. Sprinkle it all over your pork butt, and rub it in.
- Place the pork butt in your slow cooker, add water in the bottom. Pour Buffalo Wing sauce over the top of the pork.
- Cover and cook on low for 8 hours. (I flipped mine halfway through – but it’s not necessary)
- Prepare your Celery Slaw: Stir together mayo and sour cream. Add to it, vinegar, pepper and green onion. Mix with celery, and fold in blue cheese. (If making the ranch version, stir the ranch powder into the mayo/sour cream mixture). Refrigerate until ready to serve.
- Remove pork butt from the slow cooker. Reserve about 3/4 cup of the liquid, skimming any grease from it. Shred the pork with meat claws or two large forks. Place it along with the reserved liquid back in the slow cooker set to warm.
- Serve on buns or on hard rolls topped with celery slaw, and additional wing sauce if desired.
Notes
The heat level is easily adjusted by adding more or less Buffalo sauce. I often prepare mine on the milder side, allowing guests who prefer more spice to add extra sauce to their individual sandwiches.
Customize your celery slaw to your preference: either blue cheese or ranch flavored. As a blue cheese lover, I often add extra crumbles to my sandwich when serving!