My brother in law begs me to make this for every spring gathering. Just 3 ingredients for the most tender, spicy, and mouthwatering meat you will ever serve.

This slow cooker 3-ingredient buffalo pulled pork is the kind of dish my brother-in-law begs me to make for every spring gathering. It’s ridiculously simple—just a good pork shoulder, your favorite buffalo wing sauce, and a little ranch dressing to make it creamy and mellow. Everything simmers low and slow until the meat is fall-apart tender and coated in a bright orange, spicy, mouthwatering sauce. It’s perfect for busy days, potlucks, or anytime you want a big batch of comforting, no-fuss food that feeds a crowd.

Serve the buffalo pulled pork piled high on soft sandwich buns with a scoop of cool coleslaw on top to balance the heat. It’s also delicious tucked into tortillas for easy tacos, spooned over baked potatoes, or served with simple sides like carrot and celery sticks, roasted veggies, or a green salad. For a heartier spread, set it out in the slow cooker on “warm” with slider buns, pickles, and crumbled blue cheese or extra ranch on the side so everyone can build their own plate.

Servings: 8-10

3.5–4 pounds boneless pork shoulder (pork butt), trimmed of excess fat

Place the pork shoulder in the bottom of a large slow cooker, fat side up if there is a fat cap. If needed, cut the roast into 2–3 large chunks so it fits in an even layer.

In a medium bowl, whisk together the buffalo wing sauce and ranch dressing until smooth and creamy. The mixture should be a bright orange color.

Pour the buffalo-ranch mixture evenly over the pork, lifting the meat slightly with tongs so some of the sauce runs underneath. Spoon a little sauce over the top so the pork is well coated.

Cover the slow cooker with the lid and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork.

Once the pork is cooked, use two forks to shred the meat directly in the slow cooker, discarding any large pieces of fat. Gently toss the shredded pork in the creamy buffalo sauce until every strand is coated and juicy.

Taste and adjust if needed: if you want it spicier, stir in a little extra buffalo sauce; if you want it milder and creamier, drizzle in a bit more ranch and stir again.

Turn the slow cooker to the WARM setting and let the shredded pork sit in the sauce for 10–15 minutes so it can soak up even more flavor before serving. Stir once more and serve hot from the slow cooker.

For picky eaters or younger kids, you can split the cooked, shredded pork into two batches: leave one batch as-is for those who love the heat, and stir extra ranch into the second batch to tone down the spice and make it creamier. If someone in your family doesn’t care for ranch, you can swap it for an equal amount of plain Greek yogurt or sour cream, which will still give a creamy texture and help mellow the buffalo sauce. For a little extra flavor without adding more ingredients, season the raw pork lightly with salt and pepper before adding it to the slow cooker. To change up how you serve it, try topping baked sweet potatoes with the buffalo pork, using it as a pizza topping with mozzarella, or serving it over rice bowls with shredded lettuce and diced tomatoes. Food safety tips: Always start with fresh, properly refrigerated pork and keep it chilled until you’re ready to cook. Make sure the pork reaches at least 190°F internally for easy shredding and tenderness; this also ensures it’s fully cooked and safe to eat. Do not cook from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Once cooked, don’t leave the pork at room temperature for more than 2 hours (1 hour if it’s hot and humid). Refrigerate leftovers in a shallow, covered container within 2 hours and eat within 3–4 days, or freeze for longer storage. Reheat thoroughly until steaming hot before serving.