As most of you know, I grew up in Kansas City. Which just happens to be famous for Barbecue. Especially a little joint in a gas station called Oklahoma Joe’s. Fortunately, they expanded and have now opened up two very large restaurants in the suburbs of KC, Olathe and Leawood. If you have never eaten at Oklahoma Joe’s, you are seriously missing out. It’s better than Pappy’s. Better than Zarda. Better than Memphis dry rub BBQ. Basically it’s the best barbecue known to mankind. In my opinion.
Part of what makes Okie Joe’s so dagum good is their sauce. I don’t know how they did it but they nailed BBQ sauce to a perfection. Tangy, sweet, spicy, thick, and delicious perfection. They keep it in giant squirt bottles on their tables along with a fatty roll of paper towels. For years they kept the sauce a secret and you could only bring it home when you ordered take out and filled up about a bajillion little plastic cups with it. Well, luckily for me, they finally decided to bottle up the goods and sell it in store.
So, my friends, if you want “the best barbecue sauce I’ve ever tasted in my life!” as quoted by my father in-law, go to Oklahoma Joe’s online and order some of their sauce. If you’re around Kansas City, stop by their restaurant and order a Pulled Pork Z-Man and eat it for me. I promise you will not be disappointed (especially with some of their sweet and salty fries on the side).
Since I can’t get Oklahoma Joe’s here in Idaho, I have to do the next best thing (which really isn’t comparable, I’m sorry): cook up some pork in the crock pot, season it, and slather it in my precious bottle of Oklahoma Joe’s BBQ sauce. If you don’t have Okie Joe’s sauce, I hope you have Pappy’s sauce. If you don’t have Pappy’s sauce, I hope you have KC Masterpiece Original sauce. If you don’t have any of those three sauces, well, then, I guess you don’t know what good BBQ sauce is. Sweet Baby Ray’s will work okay, but once you taste the real stuff, it’s pretty hard to go back.
Whatever sauce you use, whatever BBQ you love, this is a quick and easy fix if you can’t have the world’s best. Just at least do yourself a favor and serve it on top of fresh, bakery, hard rolls instead of hamburger buns. It’s makes a world of difference.
And seriously, if you’re in Kansas City, go order a Z-Man and eat it for me. Just don’t tell me or else I might pine away in misery for the next 6 months….
- 3-4 lb pork butt roast
- 1½ cups beef broth
- ½ large onion, minced
- 3 cloves garlic, minced
- 1 Tbsp. soy sauce
- 2 tsp. liquid smoke flavoring
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- ½ tsp. cumin
- Barbecue sauce
- Hard rolls or buns
- Trim any desired excess fat off the pork. Add 1-2 tablespoons of oil to a pan and heat to medium-high/high. When pan is hot, sear the pork for about 2 minutes on the first side then 2-3 minutes on the second side. Put into a crock pot.
- Pour the beef broth in the pot and sprinkle the onions over the pork and around the sides.
- Mix the garlic and remaining seasonings together in a small bowl. Pour over the top of pork. Cook on low heat for 8-10 hours, or until meat is tender and shreds easily.
- Remove meat from the crock pot and shred gently into large chunks with a fork. Remove all of the juices into a separate bowl and return to pork back to the crock pot. Stir in ½-1 cup of juice and 1-2 cups barbecue sauce as desired.
- Spoon onto buns and top with additional barbecue sauce if desired.