Buffalo Smoked Pulled Pork
On July 07, 2020 (Updated October 25, 2023)
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This Buffalo Smoked Pulled Pork is the ultimate in flavorful goodness. Start with beautifully smoked pulled pork then add the tangy, spicy zip from Buffalo sauce, and you’re in for the most amazing BBQ treat!
Buffalo Smoked Pulled Pork
You heard me. Buffalo. Smoked. Pulled. Pork. It’s a pulled pork like you’ve never had before. If you’re a fan of Buffalo sauce, this is the pulled pork for you!
This pulled pork is seasoned with my Signature Beef Seasoning, slow smoked, then braised in butter and buffalo sauce for a final smoke. If you don’t have any Beef Seasoning on hand, you can season this pork in equal parts salt, pepper, and garlic powder.
To finish packing in all the flavor in the pulled pork, shred the meat in your favorite Buffalo sauce. I always keep a bottle of Frank’s RedHot Buffalo Sauce on hand because we use it so much in my household.
Don’t forget to give your pork plenty of time to rest before serving! This pulled pork is great as-is, or served in a sandwich.
How Do I Reheat Pulled Pork?
Unless you’re having a large party over to help you eat all this delicious pulled pork, chances are you’re going to have leftovers. There’s a couple great ways to reheat your pulled pork to keep it juicy and tender.
Personally, I like to reheat it in a 12″ cast iron skillet to keep those edges nice and crisp. You can also leave the shredded pork in the pan with the liquid after you eat it, and place it in your refrigerator. When you’re ready to heat up some leftovers, reheat the whole pan in a low temperature oven until the meat is hot.
How to Use Leftover Pulled Pork
Not only does pulled pork make a great dinner, but you can use it for days after in leftovers! It’s the BBQ gift that keep on giving. Here are some ideas to help you use up all that juicy leftover pulled pork:
- Make a sandwich! Pulled pork is practically made for consumption in sandwich form. So snag some leftover Buffalo pulled pork, whip up some of my amazing Best Homemade Coleslaw, and stick it all between two buns. Bam! Lunch.
- Nachos. Need a quick afternoon snack? Make some Pulled Pork Nachos. Check out this recipe link and simply substitute the pulled pork for this Buffalo style pork. I also recommend topping your nachos with blue cheese. It’ll perfectly compliment the Buffalo sauce in this pork.
- Layer on top of a salad! Eating healthy this week? This pulled pork will add the best flavor to a fresh salad. Layer on your favorite salad toppings and whip up a batch of my Homemade Ranch Dressing (this recipe is available in my Buffalo Chicken Pierogy Skillet recipe post).
More Unique Pulled Pork Recipes
Here at Hey Grill Hey, we’re all about the big, bold flavors. While classic, simple pulled pork is completely delicious, we highly recommend you try these other unique pulled pork recipes:
Buffalo Style Smoked Pulled Pork Recipe
Buffalo Style Smoked Pulled Pork
Ingredients
- 1 8-10 pound bone-in pork shoulder
- 3 Tablespoons Hey Grill Hey Signature Beef Seasoning or equal parts salt, pepper, and garlic powder
- 1 ½ cups Buffalo Sauce (I prefer Frank's RedHot) divided use
- 1 cup apple juice
- ¼ cup salted butter melted
Instructions
- Preheat your smoker. Preheat your smoker to 275 degrees F. Your favorite hardwood is perfect for this recipe, they will all work nicely. I used a combination of oak and cherry.
- Season the pork. Wipe the pork shoulder down with a paper towel to remove any bone fragments left over from processing. Season the shoulder on all sides with the Beef seasoning (or salt and pepper blend).
- Smoke the pork shoulder. Place the pork shoulder on the smoker and close the lid. Smoke for 4-6 hours, or until the internal temperature of the shoulder reads around 165 degrees F.
- Add in braising liquid. Transfer the pork shoulder to an aluminum pan and top with 1 cup of the Buffalo sauce and 1 cup of apple juice. Cover the pan tightly with foil and return to the smoker.
- Finish cooking the pork. Close the lid and continue smoking for an additional 3-4 hours, or until an internal thermometer reads at least 200 degrees F and the thermometer probe slides in like softened butter. You want very little resistance in the meat itself, so check the temperature in multiple areas, making sure not to hit the bone.
- Rest the meat. Remove the pan from the smoker and allow it to rest for 1 hour. If you need to rest for longer, put the pan in an insulated cooler and it will hold for several hours. When you are about ready to serve, remove the pork shoulder from the pan and set it on a large work surface.
- Make the sauce. Carefully pour the liquid from the pan into a saucepan. Use a spoon to remove the excess fat from the top of the liquid and also any pieces left behind from the pork. Bring to a boil and cook for 5-10 minutes. Turn off the heat and stir in the remaining 1/2 cup of Buffalo sauce and 1/4 cup of butter. Whisk until the sauce is smooth.
- Shred the pork. Using meat shredders, two forks, or gloved hands, pull the pork into long strands, discarding any excess fat pieces or gristle. Return the pulled pork to your aluminum pan and drizzle with your Buffalo sauce. Toss gently to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing, will try it in a Baked Potato Spud.
I’ve made this several times and everyone that has it absolutely loves it. This always turns out so good.
I have made this twice so far and it is absolutely amazing. Love your recipes.
Say your thinking 15 he smoke and it’s done in 12 best way to keep it warm.
Wrap it in towels and place in a cooler! It’ll keep warm in there for hours.
We did this on the BGE. It turned out great. I did do it at 250 instead of 275 Degrees. We will do it again.
Vacuum seal the leftovers. Put the bag in boiling water for at least 30 minutes. It can’t get any hotter than 212 degrees…Perfect for serving in any dish you wish.
I’ve not made this yet, but can’t wait!! We hve a Kamado Joe grill and have done the cider brined pulled pork many tines and ours seems to cook longer that what you recipe recommends, about 1 – 2 hours less. We go to the desired temp. Any reason why? Your recipes are the best!!
Every piece of meat is different. Sometimes they finish early and sometimes they finish late!
Every grill is different as well. The only way to get a degree of confidence it to use it more. Don’t be discouraged. Keep a food log.