Ultimate Slow Cooker Buffalo Pulled Pork Sandwiches: Your Game Day & Weeknight Favorite
Are you a true enthusiast of savory pulled pork sandwiches? What about the irresistible zing of classic hot wings? If your answer is an enthusiastic yes to both, then prepare to fall head over heels for these incredible Slow Cooker Buffalo Pulled Pork Sandwiches! This recipe offers a truly “hands-off” approach, letting your slow cooker do all the hard work to create perfectly tender, flavor-packed pork. Served on sturdy hard rolls and crowned with the most exquisite celery slaw, these sandwiches deliver the full, authentic Buffalo experience. They are absolutely ideal for lively tailgating events, exciting watch parties, communal potlucks, or even as a simple yet satisfying weeknight dinner when you crave maximum flavor with minimal effort.
The Perfect Game Day Companion: Buffalo Pulled Pork
Across the country, football season signals a time for gathering, celebration, and, most importantly, delicious food. Whether you’re tailgating live at the stadium, hosting an exciting watch party at home, or simply enjoying the game with a few friends, the menu is often as important as the match itself. In our household, game days are synonymous with a fantastic spread of flavorful dishes, and while 2020 brought some unexpected changes to traditional tailgating, it also sparked the creation of this show-stopping recipe designed to delight any crowd.
The inspiration for these buffalo pulled pork sandwiches came from a desire to merge two beloved game day classics: the hearty satisfaction of pulled pork and the spicy, tangy kick of buffalo wings. The beauty of preparing this dish in a slow cooker is that it frees you from the kitchen, allowing you to fully immerse yourself in the festivities, cheer on your favorite team, and enjoy quality time with family and friends. It truly is a winning combination that guarantees happy taste buds without compromising on convenience.
This recipe is sponsored by Iowa Pork. All opinions expressed, including my genuine love for pork and my lifelong support for farmers, are entirely my own.
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Customizing the Heat: Your Buffalo Pulled Pork, Your Spice Level
When it comes to spicy food, especially the kind of heat found in buffalo wing sauce, families can often be divided. Some enthusiastically embrace the fiery kick, while others prefer a milder, more subtle flavor profile. The wonderful thing about these buffalo pulled pork sandwiches is their inherent flexibility, allowing you to easily cater to everyone’s preferences, whether they crave intense heat or a gentler warmth. The secret lies in your choice of hot sauce and the amount you incorporate into the recipe.
Whenever I prepare a dish featuring buffalo wing sauce, I consistently opt for the regular variety over the “hot” or “extra hot” versions. This approach allows me to control the overall spiciness of the main dish. I typically use a slightly reduced amount of sauce during the cooking process to ensure a crowd-pleasing milder base. For those who desire more heat, I always make sure to place extra buffalo sauce directly on the table, empowering each person to customize their own serving to their exact desired level of spice. This ensures everyone at your gathering can enjoy these delicious sandwiches exactly how they like them.
Choosing the Best Pork Cut for Perfect Pulled Pork
Achieving truly tender, shreddable pulled pork starts with selecting the right cut of meat. My absolute top recommendation is always a Pork Butt, which is also widely known as a Boston Butt. This cut is my go-to choice, regardless of whether I’m smoking it, roasting it in the oven, or, as in this recipe, slow cooking it to perfection. Its generous marbling and ideal muscle structure make it incredibly forgiving and ensure a moist, flavorful result every time.
It’s worth noting that pork butts can vary in appearance. Some might be rounder and denser, while others appear flatter; these differences often relate to the specific bone and muscle structure of the hog. You’ll also find both bone-in and boneless pork butts available. Rest assured, regardless of its exact shape or whether it contains a bone, a pork butt is an excellent choice for pulled pork. The bone-in varieties can sometimes add an extra layer of flavor during the slow cooking process.
However, the pork butt isn’t your only option. Other cuts like a pork shoulder or a picnic roast also perform admirably for pulled pork, yielding delicious results. If you prefer a leaner meat, you could even use pork tenderloin for a lighter version of pulled pork. While it requires a bit more vigilance to prevent drying out, this recipe can certainly be adapted to create a savory buffalo pork tenderloin, appealing to those who favor the leaner white meat of pork.
For the easiest and most effective shredding, it’s always best to pull the pork while it is still warm. The muscle fibers are more relaxed and separate effortlessly when warm. If your meat has cooled down, gently warm it again before using a pair of sturdy meat claws or two large forks to pull it apart. This ensures you achieve that desirable, perfectly shredded texture.
Essential Tips for Consistently Moist, Never Dry, Pulled Pork
While I certainly appreciate the smoky flavor achieved with our Traeger electric grill and smoker, and have created many beautifully moist pork butts on it, my slow cooker truly shines when it comes to preparing a pulled pork recipe like this one. Not only does it produce incredibly tender meat ideal for sandwiches, but it also excels at keeping the pork perfectly warm until it’s ready to be served, making it an invaluable tool for entertaining or busy weeknights. The versatility and convenience of the slow cooker are simply unmatched for this type of dish.
To guarantee moist and flavorful pulled pork every single time, there are a few crucial “dos and don’ts” to keep in mind. One of the most important things you need to remember when preparing a pork butt is to *never trim off the fat before you cook it*. That layer of fat, often referred to as the fat cap, plays a vital role in providing essential moisture and infusing deep flavor into the meat as it slowly cooks. Once the pork is fully cooked and incredibly tender, the rendered fat can then be easily removed before shredding.
Secondly, regardless of whether you’re using a slow cooker, an oven, or a smoker, *cooking it low and slow* is the only path to truly fall-apart, tender pulled pork. This is not a meal that can, or should, be rushed. You’re typically looking at a cooking time of 6-8 hours, sometimes even longer for larger cuts, to allow the connective tissues in the pork to slowly break down, resulting in that coveted, melt-in-your-mouth texture. Attempting to rush the cooking process by increasing the temperature will inevitably lead to tough, dry meat – a disappointing outcome we all want to avoid.
Finally, always *add some liquid to your cooking vessel while the pork cooks*. You don’t need to submerge the meat and boil it, but a small amount of liquid, like water, broth, or in this case, a mixture of water and buffalo sauce, at the bottom of a covered slow cooker or pan will generate steam. This steam helps to maintain a moist cooking environment, keeping the pork butt tender and juicy, preventing it from drying out over the long cooking period.
Reheating Pulled Pork for Optimal Flavor and Texture
After dedicating time and effort to create a beautiful pulled pork meal, you certainly don’t want to jeopardize the delicious leftovers by reheating them incorrectly. The key to successful reheating, much like the initial cooking process, is patience and a “low and slow” approach to preserve moisture and flavor.
Always add some leftover cooking liquid back to the pulled pork when you’re reheating it. This ensures the meat stays juicy and prevents it from drying out. If you don’t have any reserved liquid from the original meal, don’t worry! You can easily substitute it with a splash of apple juice, chicken broth, or, specifically for this buffalo pulled pork recipe, a simple mixture of water and a bit of extra buffalo wing sauce. This will help maintain the flavor profile and keep the pork tender.
When reheating in your slow cooker, depending on the quantity of pork, it can take anywhere from 2 to 4 hours on the “low” setting. This gentle heat allows the pork to warm through evenly without losing its tenderness. Similarly, for reheating on the stovetop, in the microwave, or in the oven, always use low heat and ensure there’s added liquid. High heat will quickly dry out the meat, making it tough and unappetizing. A gentle, moist heat is your best friend for delicious pulled pork leftovers.
Step-by-Step: Preparing Slow Cooker Buffalo Pulled Pork Sandwiches
Let’s dive into the simple yet satisfying process of making these incredible sandwiches. First, you’ll begin by thoroughly rinsing your pork butt under cool running water. After rinsing, it’s crucial to pat the entire surface dry with paper towels. A dry surface allows the spice rub to adhere better and helps create a more flavorful crust during the initial cooking phase.
Next, we’ll create a homemade dry rub that perfectly complements the buffalo flavor profile. This aromatic blend typically includes paprika for color and a smoky depth, black pepper for a classic bite, a touch of cayenne pepper for subtle heat, vibrant red pepper flakes for an extra spark, garlic powder for savory notes, and sea salt to enhance all the flavors. Carefully mix these spices together to create your rub. Once mixed, generously sprinkle this flavorful blend all over your Boston butt, making sure to rub it in thoroughly to coat every surface of the pork. This rub forms the foundation of our delicious buffalo flavor.
Once seasoned, carefully place the pork butt into your slow cooker. Add the specified amount of water and buffalo sauce to the pot. This liquid will create the moist cooking environment needed for tender pork and infuse it with that signature buffalo flavor. Cover the slow cooker with its lid and set it to cook on low for approximately 8 hours. While not strictly necessary, I sometimes flip the roast over about halfway through the cooking time; I find this can help ensure even moisture distribution throughout the meat. An added bonus? Cooking it overnight fills your home with the most incredible aroma by morning!
After 8 hours of slow cooking, your pork butt should be incredibly tender, literally falling apart as you attempt to remove it from the pot. Before shredding, allow the cooked pork to rest for a little while – this helps the juices redistribute, ensuring maximum flavor and moisture. Then, it’s time to easily remove any excess fat and begin shredding the succulent meat.
The results are truly fantastic! I often use my specialized meat claws for shredding, which make quick work of the process. However, if you don’t have them, two large forks work just as effectively to pull the tender meat apart into perfect shreds. The pork will be incredibly soft and easy to handle.
Once shredded, remove the liquid from the slow cooker, reserving about ¾ cup of it and skimming off any excess grease. Return the shredded pork to the slow cooker along with the reserved liquid and an additional splash of buffalo sauce to ensure the pork stays moist and packed with flavor. Cover the slow cooker again and switch it to the “keep warm” setting until you’re ready to serve. This method ensures your pulled pork remains perfectly hot and juicy for your gathering.
Understanding Pork Cooking Temperatures for Safety and Tenderness
When you’re preparing a pork butt in the slow cooker using the “low and slow” method described here, the primary goal is tenderness, not a specific internal temperature often associated with other cuts of pork. You’re cooking it until it literally falls apart effortlessly. At this “falling apart” stage, the meat will have reached an internal temperature of approximately 190-195 degrees Fahrenheit. This higher temperature allows the tough connective tissues to completely break down, resulting in that desired shreddable texture. For reheating purposes, any cooked pork should reach an internal temperature of 165 degrees Fahrenheit to ensure it is safely warmed through.
For comprehensive information on the proper cooking temperatures for all cuts of pork, I highly recommend visiting Iowa Pork’s official website. It’s an excellent resource for ensuring food safety and achieving perfect results every time. Consider bookmarking this page for quick and easy future reference, as it provides invaluable guidance for all your pork cooking endeavors.
Elevating Your Sandwich: The Perfect 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 accompaniment! Think about ordering hot wings: they are almost always served with crisp celery sticks and your choice of either creamy ranch or pungent blue cheese dressing. I believe these buffalo pulled pork sandwiches deserve the same classic fanfare to achieve their full flavor potential!
With that in mind, I developed this unique celery slaw recipe. It’s a versatile topping that you can prepare to suit your taste, whether you prefer celery with blue cheese or celery with ranch. You might notice it’s not what one would traditionally think of as “slaw” because it doesn’t contain any cabbage. Instead, it focuses purely on the refreshing crunch of celery, enhanced by a creamy dressing that perfectly balances the rich, spicy pork.
Ingredients for blue cheese celery slaw
Ingredients for ranch celery slaw
No matter which way you decide to mix it up – with the creamy tang of blue cheese or the herbaceous coolness of ranch – this vibrant celery slaw is guaranteed to take these delicious sandwiches to an entirely new level. Its crisp texture and refreshing flavor cut through the richness of the pork and the heat of the buffalo sauce, creating a perfectly balanced bite every time.
For my personal sandwich, I always lean towards the blue cheese version. I pile on a generous amount of blue cheese celery slaw, then add even more blue cheese crumbles for extra flavor and texture, finishing it off with a drizzle of extra hot sauce for that perfect kick. Pure yum!
Loved This Recipe? Pin It for Later!
If you’re as excited as I am to whip up these Slow Cooker Buffalo Pulled Pork Sandwiches with Celery Slaw, don’t let this amazing recipe slip away! I highly recommend pinning it to your favorite Pinterest recipe board right now before you navigate away. You’ll be so glad you saved it when you’re ready to cook!
Supporting American Farmers: The Heart of Iowa Pork
My connection to agriculture runs deep. My husband was raised on a farm in a small town in Iowa, where his father managed the local feed store, raised hogs, and cultivated corn and soybeans. I cherish the memories of visiting the farm during fall harvest, especially riding in the combine with my father-in-law. Those moments, just the two of us, chatting as we moved up and down the rows, provided some of my most treasured memories with him.
Working with Iowa Pork has held a particularly special place in my heart from the very beginning. While modern hog farming today looks vastly different from when my father-in-law raised hogs, the fundamental ideals of the family farm remain steadfast. These core values encompass immense pride in hard work, a deep love for the land, and an unwavering commitment to family. These principles resonate strongly with me and are a testament to the dedication of American farmers.
My father-in-law had a favorite saying that has always stuck with me: “If you’re looking for a helping hand, you can always find one right there at the end of your arm.” It’s a simple truth about self-reliance and hard work.
Many consumers are surprised to learn that an impressive one-third of all pork raised in the United States originates directly from family farms in Iowa. This means that whether you’re purchasing your pork from a small local butcher shop or a large national grocery chain, you are directly contributing to the support of family farms in Iowa and across the entire U.S. Isn’t it wonderful to know that your food choices can have such a positive impact?
Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!
More Irresistible Pork Recipes, Perfect for Your Next Gathering
Beyond these fantastic Buffalo Pulled Pork Sandwiches, my website boasts an extensive collection of over 60 pork recipes, each one tried and true. To help you plan your next game day tailgate or watch party menu, I wanted to share a few more of our favorite pork-centric dishes that are sure to be a hit with your guests. These recipes are designed for ease and maximum flavor, making them ideal for feeding a crowd while you enjoy the event:
- Dr. Pepper BBQ Pork Sandwiches in the Crock Pot (pictured above): A classic sweet and savory crowd-pleaser, effortlessly made in your slow cooker.
- Hawaiian Pork Sliders: A taste of the tropics with tender pork and a hint of sweetness, perfect for individual servings.
- Instant Pot Dr. Pepper BBQ Pork Ribs: Get fall-off-the-bone ribs quickly with the magic of the Instant Pot, featuring that beloved Dr. Pepper flavor.
- Sweet & Spicy Bacon Wrapped Pork Ribs: A delicious fusion of crispy bacon, tender pork ribs, and a delightful balance of sweet and spicy notes.
- Slow Cooker Carnitas: Crispy on the outside, tender on the inside, these traditional Mexican pork carnitas are incredibly versatile for tacos, burritos, or bowls.
And now, for the main event you’ve been waiting for! Here is the complete recipe for these incredible Slow Cooker Buffalo Pulled Pork Sandwiches. Enjoy every delicious bite!
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Print Recipe
Slow Cooker Buffalo Pulled Pork with Celery Slaw
Equipment
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
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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
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Rinse your pork butt thoroughly with cool water and pat it completely dry using paper towels.
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Combine all the dry spices for the rub in a small bowl. Generously sprinkle this mixture all over the pork butt, then rub it in well to ensure full coverage.
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Place the seasoned pork butt into your slow cooker. Add the water to the bottom of the pot, then pour the Buffalo Wing sauce over the top of the pork.
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Cover the slow cooker and cook on the LOW setting for 8 hours. (Optional: You can flip the pork halfway through cooking to promote even moisture.)
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While the pork cooks, prepare your Celery Slaw: In a medium bowl, stir together the mayonnaise and sour cream until smooth. Add the tarragon vinegar, fresh ground black pepper, and sliced green onion. Mix well, then fold in the chopped celery and blue cheese crumbles. (If opting for the ranch version, stir the dry ranch dressing mix into the mayo/sour cream instead of blue cheese.) Refrigerate the slaw until you are ready to serve.
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Once cooked, carefully remove the pork butt from the slow cooker. Reserve approximately 3/4 cup of the cooking liquid, skimming off any grease. Shred the pork using meat claws or two large forks until desired consistency. Place the shredded pork back into the slow cooker along with the reserved liquid and set to “warm.”
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Serve the warm buffalo pulled pork generously piled on buns or hard rolls, topped with the prepared celery slaw. Add additional buffalo wing sauce to taste, if desired.
Notes
The spice level is incredibly easy to customize by adding more or less buffalo sauce. I prefer to make mine on the milder side during cooking, allowing those who enjoy extra heat to add more sauce to their individual sandwiches at the table.
Choose your favorite for the celery slaw: blue cheese or ranch flavored. I personally adore blue cheese and always add an extra sprinkle to my sandwich for an even richer taste!
Nutrition