This slow-smoked recipe will give you the real taste of Oklahoma Joe's Pulled Pork. A tasty dry rub and a sour mop sauce work together to make pulled pork that is tender and juicy. It can be served on its own or in sandwiches.
Ingredients: 1 5-6 lb pork shoulder, bone-in. 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons black pepper. 2 tablespoons salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple cider vinegar. 1/2 cup yellow mustard. 1/4 cup Worcestershire sauce. 1/4 cup vegetable oil. Buns, for serving.
Instructions: Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the dry rub. Rub the dry rub generously over the pork shoulder, covering all sides. Let it marinate in the refrigerator for at least 4 hours, or overnight for best results. Preheat your smoker to 225F 107C using your favorite wood chips. Hickory or applewood works well with pork. Place the marinated pork shoulder on the smoker grates and smoke for about 1.5 hours per pound, or until the internal temperature reaches 200F 93C. While smoking, mix apple cider vinegar, yellow mustard, Worcestershire sauce, and vegetable oil to create the mop sauce. Mop the pork shoulder with the sauce every hour during smoking to keep it moist and flavorful. Once the pork reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes. Using forks or meat claws, shred the pulled pork, discarding any excess fat. Serve the pulled pork on buns, and optionally, drizzle with extra mop sauce for added flavor.
Prep Time: 20 minutes
Cook Time: 10 hours
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