Main Dishes |
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Oklahoma Joe's Pulled Pork - 2020
Recipe courtesy of Ron Wozny
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INGREDIENTS
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PREPARATION
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. When the smoker reaches 200 or 225, place the roast inside.
Maintain a 200 to 225 degree F cooking temperature inside the smoker or grill. Add wood chips and spray the pork with apple juice approximately every 2 hours, adding more coals if using a grill. Try not to open the cooker at any other time.
When pork reaches an internal temperature of 165 to 170 degrees (after about 4 to 5 hours), spray again with apple juice, double wrap in aluminum foil and return to smoker. Cook another 1 to 2 hours until meat reaches 190 to 195. The pork should now pull apart easily. Leaving wrapped in foil, let meat rest for 1 hour, then unwrap and pull the bone out. Shred pork by hand, discarding any large pieces of fat. Serve with your favorite BBQ sauce.
Notes: If using a grill method, 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 a cup of wood chips over the coals, close the grate, put the pork on the grill and close the lid.
I've read lots of articles on whether or not to soak wood chips. For me, I've had better success NOT soaking for the electric smoker, and recharging every 2 hours. If using charcoal, I soak the the chips or wood chunks. As for the best wood, hickory seems to be the most popular choice, with oak, cherry and apple receiving high marks. I used a combination of hickory and cherry wood chips for the Super Bowl LIV version.
We enjoyed this delicious recipe at the summer-end BBQ at Steve and Anne Levesque's house in 2019. We made two roasts, and found that we should have allowed extra time for the large amount of meat in the electric smoker.
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. When the smoker reaches 200 or 225, place the roast inside.
Maintain a 200 to 225 degree F cooking temperature inside the smoker or grill. Add wood chips and spray the pork with apple juice approximately every 2 hours, adding more coals if using a grill. Try not to open the cooker at any other time.
When pork reaches an internal temperature of 165 to 170 degrees (after about 4 to 5 hours), spray again with apple juice, double wrap in aluminum foil and return to smoker. Cook another 1 to 2 hours until meat reaches 190 to 195. The pork should now pull apart easily. Leaving wrapped in foil, let meat rest for 1 hour, then unwrap and pull the bone out. Shred pork by hand, discarding any large pieces of fat. Serve with your favorite BBQ sauce.
Notes: If using a grill method, 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 a cup of wood chips over the coals, close the grate, put the pork on the grill and close the lid.
I've read lots of articles on whether or not to soak wood chips. For me, I've had better success NOT soaking for the electric smoker, and recharging every 2 hours. If using charcoal, I soak the the chips or wood chunks. As for the best wood, hickory seems to be the most popular choice, with oak, cherry and apple receiving high marks. I used a combination of hickory and cherry wood chips for the Super Bowl LIV version.
We enjoyed this delicious recipe at the summer-end BBQ at Steve and Anne Levesque's house in 2019. We made two roasts, and found that we should have allowed extra time for the large amount of meat in the electric smoker.