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Shredded Buffalo style pulled pork in an aluminum pan drizzled with Buffalo sauce.
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5 from 5 votes

Buffalo Style Smoked Pulled Pork

Tender smoked pulled pork is the perfect complement to tangy Buffalo sauce. Enjoy this pulled pork on a bun with coleslaw, mixed into mac and cheese, or as a topping for a salad.
Prep Time20 minutes
Cook Time10 hours
Resting Time1 hour
Total Time11 hours 20 minutes
Course: Main Dish
Cuisine: American
Keyword: Buffalo Pulled Pork, Buffalo Style Smoked Pulled Pork
Servings: 16
Author: Susie Bulloch (heygrillhey.com)


  • 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


  • 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.


Calories: 214kcal | Carbohydrates: 2g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 796mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg