Easy Slow Cooker Buffalo Ranch Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Have your pork shoulder, butter, ranch seasoning, and buffalo sauce ready to go. If the pork is very large, consider cutting it into two or three large chunks to ensure it fits comfortably in your specific slow cooker size.

It is also helpful to have your shredding forks cleaned and ready to go for when the cooking time concludes, making the transition from the slow cooker to the serving platter as smooth as possible.

Instructions

Preparation and seasoning

1. 1Prepare the slow cooker
   Place the pork shoulder into the base of the slow cooker. Distribute the cubed butter evenly over the surface of the meat to ensure it melts slowly during the cooking process.
   Look for The pork shoulder should fit snugly at the bottom of the slow cooker.
   Tip Trim excess fat from the pork shoulder if desired to reduce the amount of rendered fat in the final sauce.

At this stage, the pork is neatly arranged in the slow cooker with butter and seasonings ready for the long cook.

Check that the pork is positioned securely so it remains in contact with the base of the cooker, and ensure all ingredients have been distributed as evenly as possible to start the flavor development process correctly.

Slow cooking

2. 2Season and cook
   Sprinkle the entire packet of ranch seasoning over the pork and butter. Pour the buffalo sauce over the top, covering the meat as much as possible. Cover the slow cooker and cook on low for 8 hours until the meat is fork-tender and reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The meat should be very tender and pull apart easily with a fork when touched.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low for a longer period produces the most tender results for pork shoulder.

The kitchen should begin to smell savory and spicy as the pork slowly cooks. The meat should be submerged in a pool of rendered fat and buffalo-ranch liquid. Check the slow cooker occasionally to ensure it is maintaining a steady, low heat, but avoid lifting the lid unless absolutely necessary to keep the heat constant.

Shredding and finishing

3. 3Shred and serve
   Once cooked and rested, remove the pork to a cutting board. Shred the meat with two forks. Return the shredded meat to the slow cooker to coat thoroughly with the buffalo ranch juices before serving.
   Look for The meat should be fully coated in the sauce and steaming.
   Tip If the sauce is too thin, you can simmer it on high in the slow cooker with the lid off for 15 minutes before adding the meat back.

The pork should be incredibly soft and pull apart easily when prodded with a fork. The sauce should be rich and flavorful. Once shredded, the meat should be moist and fully coated in the buffalo ranch mixture. Check that the meat has reached the proper temperature and is ready to be served hot.

Common mistakes

A common mistake is rushing the cooking time or using a temperature setting that is too high, which can cause the meat to become tough instead of tender. Avoid opening the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total time required.

Another mistake is failing to let the meat rest after cooking, which can cause the juices to escape, leading to drier meat. Finally, ensure the meat is shredded thoroughly to allow the sauce to coat every piece evenly.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart with minimal effort. Using a meat thermometer, ensure the internal temperature of the thickest part of the meat has reached at least 145°F (63°C).

This level of doneness ensures the meat is safe to consume and has reached the ideal texture for shredding. Once it hits this temperature, allow it to rest for at least 3 minutes to retain its natural juices before you begin the shredding process.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest