The PoK-e-Jo’s Back Story
PoK-e-Jo’s
Danny’s dad Porky and friend Joe Slayton actually began the first store off Mopac at Parmer. The name of the business came easily. PoK-e (for Porky) and Jo’s (Joe Slayton). They recruited Doug out of college, and after Danny graduated it seemed like the logical thing to do to come aboard.
The early days were not easy. They were literally eminent domained out of their first two locations but they persevered. Finally, a permanent location on North Burnet was established. Business was slow at first so they turned to catering, actually cold calling places they thought might be candidates. It worked and they began to expand, to West 5th (another place that the real estate boom forced them to close), then to Parmer, Brodie Oaks off South Lamar, Hancock Mall (in a building that once housed the tasty but ill-fated Tin Star), Great Hills and Round Rock.
PoK-e-Jo’s doesn’t have the cachet of the trendier Franklin BBQ or the uber-loyalists who breathlessly wait for each Jon Mueller reinvention. What it does have is the steady, guiding hands of two strong friends, and a steady and satisfied customer base. They developed a vast (for a BBQ joint) array of tasty sides for the occasional vegetarian customer, and have continued to evolve their product. The Pork Ribs have seriously improved, as has the moist brisket. And Danny and Doug are nothing if not approachable. While I was sitting down with them recently at the Hancock store, more than a few customers approached the table to offer unsolicited words of praise. Danny and Doug were polite and appreciative, but I could see in their faces the real glue that holds them together: they really love what they’re doing.
By the way, Porky is alive and well and checks in occasionally. I’ll bet he approves!
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