Multiple locations | oklahomajoesbbq.com
Oklahoma Joe's is your first love on four legs: pork that's never stringy or dry. Hand-pulled pieces of tender pig meat that you want to drag lazily through a bed of sauce before letting them slowly melt in your mouth like M&M's. Fuck bacon — this is what America needs. Owner Jeff Stehney flat-out knows what to do with pork. He smokes it over white oak for 17 hours, to the tune of 12,000 pounds daily. And while Kansas City barbecue joints have spent the past 15 years trying to narrow the gap, nobody has yet figured out how to turn out a better piece of pork.