It’s always fun (and tasty) when our friends from Texas Roadhouse show up on WDAZ News @5.Â Yesterday Jason Hill and Adam Galles demonstrated how they make their fabulous pulled pork dinners and sandwiches at the restaurant.Â The recipe is below, or you could just stop by Texas Roadhouse and enjoy some.Â Anyway, thanks again, you guys, for stopping by.
2 T. Liquid Smoke
1 cup tap water
1 each Whole Pork Shoulder/Boston Butt
2/3 cup Seasoned Salt
1 T. Black Pepper
2 cups of your favorite BBQ Sauce
Preheat the oven to 225Â° F.
Pour the liquid smoke, and water into the bottom of a roasting pan.
Place a roasting rack into the pan.
Rub the entire exterior of the shoulder with the seasonings.
Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a
tight fitting lid.
6. Place the covered pan into the hot oven, and roast for 5 to 6 hours.
7. Remove the pan from the oven carefully. The meat should be very tender, and
between 190 – 200Â°F.
8. Remove the meat from the pan and break it into five or six pieces using tongs.
9. Allow the meat to cool for 15 â€“ 30 minutes until it is cool enough to touch.
10. Break the meat into 1â€ by 2â€ chunks, remove any undesirable fat or gristle, and
place the meat into a mixing bowl.
11. Gently stir in the sauce with a rubber spatula.
12. Transfer the sauced meat into 2â€ deep x 9â€ wide x 13â€ long (cake or aluminum)
pans and cover with a lid or foil.
1. Bake at 350Â°F for 20 â€“ 30 minutes, or until an internal temperature of 170Â°F is
2. Serve and enjoy.
1. Refrigerate for use the next day. Cool it quickly (within 2 â€“ 3 hours) to an internal
temperature below 40Â°F to keep it safe.
2. Bake at 350Â°F for 30 – 40 minutes, or until an internal temperature of 170Â°F is
3. Serve and enjoy.
By the way, the Texas Roadhouse crew will be… a team…. Saturday, February…., the day before the Superbowl at the Grand Cities Mall.