Photo: Oklahoma Joe's Pulled Pork Recipe
Ingredients
- 1/4 cup salt
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Spanish paprika
- 2 tablespoons chili powder
- 1 tablespoon celery salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- 1 teaspoon dried thyme
- 1 (4 to 7 pound) bone-in pork shoulder (Boston butt) roast
- 1 cup apple juice
- 1 1/2 cups your favorite BBQ sauce
- 4 cups oak or hickory wood chips, soaked in water for 30 minutes
Directions
Special equipment: spray bottle for apple juice
Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the pork to cook indirectly with no coals directly underneath the meat.
When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the pork on the grill and close the lid.
Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the pork with apple juice every time you add new coals. Try not to lift the lid of the cooker at any other time.
When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out. "Pull" the pork by hand, shredding it and discarding any large pieces of fat. Serve with your favorite BBQ sauce.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By Teampedersen
Barrington, 52
on October 22, 2011
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Followed recipe exactly and it was the best pulled pork I've ever made. I've tried many other recipes but this one beat them all. Only comment is that my shoulder cooked a little faster than the recipe indicated it would. Meat thermometer was crucial.
By Amy Krenzin
Wellsville, KS
on December 19, 2010
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This recipe is fabulous and having been to Oklahoma Joe's restaurant on several occassions - I can tell you it is spot on! I make this every year for a big 4th of July Bash and on many other occassions throughout the summer months and I always get rave reviews.
By s77bs_13108555
west chester, 78
on August 28, 2010
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ive tried several recipes for pulled pork and this is absolutely perfect! grilled a 8 pound butt on a weber kettle for 5 1/2 hrs with kingsford competition charcoal and applewood chips, then wrapped it in foil and grilled it for another 1 1/2 hrs. let it sit in the foil for another hour and then tried to pick it up to put it in a container to pull it apart, it was too tender had to roll it in there. the bone just fell out!! try it, its the best!!!
Read all 19 reviews