How to make Texas Roadhouse PULLED BBQ PORT at home

Ingredients

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

Directions

1.Preheat the oven to 225° F.
2.Pour the liquid smoke, and water into the bottom of a roasting pan.
3.Place a roasting rack into the pan.
4.Rub the entire exterior of the shoulder with the seasonings.
5.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 - 200°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 – 30 minutes until it is cool enough to touch.
10.Break the meat into 1” by 2” 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 2” deep x 9” wide x 13” long (cake or aluminum) pans and cover with a lid or foil.

Options
One
1.Bake at 350°F for 20 – 30 minutes, or until an internal temperature of 170°F is achieved.
2.Serve and enjoy.
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