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Oklahoma Joe's Pulled Pork Recipe

Oklahoma Joe's Pulled Pork

Recipe courtesy Jeff Stehney, owner Oklahoma Joe's BBQ

Show: BBQ with Bobby FlayEpisode: Crazy Qs

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 1-10 of 19

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  • 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.

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  • 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.

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  • 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!!!

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  • on June 20, 2010

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    I do not know how to grill, so I put everything in the crock pot on low for 6 hours, took it out and added the BBQ sauce. Mmmmmmmmmmm, Yummy!!!! :-

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  • on May 08, 2010

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    Added more Brown Sugar than called for. 7.64 # Boston Butt

    With meat in a bowl, poured recipe sauce over meat, rubbed in and all over-- , covered and refrigerated over night. Note: After adding the BBQ Sauce, I thought the sauce was too salty and the Chili Powder made it too hot. Yes, I was really worried, a couple ladies directly stated that it had better not be too spicy or too hot.

    Next day, set up Orion Cooker ( charcoal around the outside poured apple juice in bottom of pan along with hickory wood chips. Placed meat inside and poured all the sauce over the meat, cooked for 4 hrs.

    The meat was falling off the bone, used forks to shred it. Everyone loved it! It wasn't too salty, nor too hot (I have a tendency to over spice food.

    JH2o

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  • on January 01, 2010

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    My husband and I have used this rub many times on our smoked pulled pork. Have experimented with other recipes, but this one tops them all. We follow the recipe exactly. The aluminum foil works wonders. Everyone wants us to bring this to get-togethers and has become our signature dish. As a matter of fact, we're smoking one today for New Years. Thanks for a great rub recipe!

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  • on July 25, 2009

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    We brined our meat in salt and molassas a la Alton Brown and needed a non-salt rub. We made this rub without the 1/4 cup of salt and it was amazing. Perfect seasoning for pulled pork sandwiches.

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  • on February 14, 2009

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    We love this rub recipe and couple it with another one for a BBQ sauce with chipotle and peanut butter that has become a family favorite. We sub Mesquite here in Arizona and it makes a really different smokey bark. The extra rub we save is great on grilled pork chops, too!

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  • on June 23, 2008

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    I followed the process using my own rub and it was perfect. The tin foil at the end was important.

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  • on July 17, 2007

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    My husband tried this recipe last weekend and boy was it worth the wait. It was so moist and flavorful. We took it over to my brother's and let his friends try it out. They couldn't stop eating it and talking about it. We left it plain and had two different BBQ sauces options to put on the meat. One of them was the Oklahoma Joes BBQ sauce, Cowtown. Although the BBQ sauce was a great addition, this meat is just perfect with nothing on it. Excellent recipe!

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