Get ready to transform your backyard barbecue into a culinary masterpiece with this mouthwatering Buffalo Smoked Pulled Pork recipe! Imagine tender, juicy pork infused with smoky hickory flavors and tangy buffalo sauce that literally falls apart with the touch of a fork. This isn't just another pulled pork recipe - it's a flavor journey that will have your guests begging for your secret technique. Whether you're a seasoned pitmaster or a weekend grilling enthusiast, this recipe promises to elevate your cooking game and create an unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 4 pounds pork shoulder
- 1 cup buffalo sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Remove the pork shoulder from refrigerator 30 minutes before preparing to allow it to come to room temperature.
- Mix brown sugar, garlic powder, onion powder, salt, and pepper in a small bowl to create a dry rub seasoning.
- Pat the pork shoulder dry with paper towels to remove excess moisture.
- Generously coat the entire pork shoulder with the dry rub seasoning, massaging it into the meat thoroughly.
- Preheat your smoker to 225°F (107°C), using hickory or apple wood chips for additional flavor.
- Place the seasoned pork shoulder directly on the smoker rack, fat side up, and close the lid.
- Smoke the pork shoulder for approximately 8 hours, or until internal temperature reaches 195-205°F (90-96°C).
- During the last hour of smoking, brush the pork with buffalo sauce every 15 minutes for added flavor and moisture.
- Once internal temperature is reached, remove pork from smoker and let rest for 30 minutes.
- Using two forks, shred the pork, discarding any large pieces of fat.
- Drizzle additional buffalo sauce over the pulled pork and mix thoroughly.
- Serve hot on buns, in tacos, or as desired, with extra buffalo sauce on the side.
Tips
- Temperature is Key: Use a reliable meat thermometer to ensure your pork reaches the perfect internal temperature of 195-205°F for maximum tenderness.
- Wood Chip Selection: Experiment with hickory or apple wood chips to add subtle, complementary smoky flavors to your pork.
- Resting Matters: Always let your smoked pork rest for 30 minutes after cooking to allow juices to redistribute, ensuring maximum moisture.
- Sauce Application: Brush buffalo sauce during the last hour of smoking to prevent burning and create a perfect glaze.
- Make Ahead Friendly: This pulled pork freezes beautifully, so don't hesitate to make a larger batch for future meals.
- Moisture Tip: If the pork seems dry when shredding, add a little extra buffalo sauce or chicken broth to keep it succulent.
- Serving Suggestions: Beyond sandwiches, try this pulled pork in nachos, stuffed baked potatoes, or as a topping for loaded fries!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 125mg
