Slow Cooker Buffalo Pulled Pork with Celery Slaw

slow cooker buffalo pulled pork sandwich on white plate

4.80 from 5 votes

Slow Cooker Buffalo Pulled Pork with Celery Slaw

Are you a fan of pulled pork sandwiches? How about hot wings? Then you are going to fall in love with these Buffalo Pulled Pork Sandwiches! A very “hands-off” recipe, made in the slow cooker, served on hard rolls, topped with the most incredible celery slaw to give them the full effect. Perfect for tailgating, watch parties, pot lucks and even just a weeknight dinner.

Prep Time15

Cook Time8

Total Time8 15

Cuisine: American

Keyword: blue cheese, Boston butt, Buffalo style, celery slaw, Crock Pot, easy meal, hot wing pork, how to make Buffalo style pulled pork, party food, pork butt, pulled pork, ranch, shredded pork butt, slow cooker, tailgate food

Servings: servings

Calories: 91kcal

Author: Michaela Kenkel

Equipment

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 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 blue cheese. (if making the ranch version, stir the ranch powder into the mayo/sour cream) 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 wind sauce if desired.

Notes

This makes enough to serve a crowd! If you are preparing a smaller pork butt, just adjust the rub ingredients. Example: for a 3 pound pork butt, cut the rub ingredients in half. Do the same for the slaw.

Heat is easily adjusted by adding more or less Buffalo sauce. I made mine on the milder side and those who like it hot added more sauce to their sandwich.

Depending on your preference, make the celery slaw blue cheese or ranch flavored. I love blue cheese and added even more to my sandwich when I served it!

Nutrition