Monday, May 27, 2013

Texas Roadhouse Pulled Pork.....

What do you have to feed a "Texas-sized" appetite for a recently returned Missionary from Houston?  What about some Texas Roadhouse Pulled Pork (Copy Cat)?  Our son has been home a few days now.  As is the custom in the "Church of Jesus Christ of Latter-day Saints", the returned Missionary speaks in church on an assigned topic.  Family and friends often come to welcome the missionary home and to hear about his/her experiences.  This was the case yesterday.  We invited family members over to our home following the block of meetings.  As it was Sunday, I decided that I wanted something that would feed a crowd without requiring a lot of effort.

I needed some "Pork Seasoning Mix" to use as a rub on the Pork Shoulder Roasts.  So, I opened my spice cabinet.

Using the spices and some of my own dehydrated herbs, I made the Pork Seasoning Mix in minutes.

Next, I rubbed it into all the surfaces of the roasts (I made 2).  I do use gloves when handling raw meat.

I had planned to use my Roaster Oven as I could put it on my buffet for cooking and for serving.  The recipe instructs you to put the Roast on a rack in a Roasting Pan and over with foil.  I went to get my foil...and I had 6 inches on the roll.  I didn't even consider getting more foil on Saturday.  So, I had to improvise....and I really love how it turned out!  I had one Turkey Cooking Magic bag.  I put the rack inside of the bag and put both roasts on it.  I then put the water with the liquid smoke (called for in the recipe) in the bag and closed it up.

I placed the entire 'thing' into the roaster and turned it on 250 degrees F.  It cooked for about 7 hours.

I also made the Texas Roadhouse Barbecue Sauce (copy cat- I also doubled the recipe) in a small crock pot that also cooked just as long as the meat.  When it came time to serve, I poked a small hole in the bag and drained the juices into a bowl.  I put the roasts back into the oven and used 2 forks to pull the meat apart.  I then poured the sauce into the meat and stirred.

How did it turn out?  Take a look!

It is delicious on a bun or just by itself.  I will do this again for a family gathering.  Just a little prep time and a great result.

Texas Roadhouse Pulled Pork Ingredients (From Copycat Recipe Guide)

§ 6 pounds pork shoulder

•  2/3 cup pork seasoning salt

•  1 tablespoon. black pepper

•  1 cup water

•  2 tablespoons hickory liquid smoke

•  3 cups Texas Roadhouse BBQ sauce

Texas Roadhouse Pulled Pork Equipment

§  Roasting pan

•  Roasting grate

•  Aluminum foil

•  Small mixing bowl

Texas Roadhouse Pulled Pork Recipe

1.   Preheat oven to 225 degrees Fahrenheit.

2.   Place a large piece of aluminum foil on your counter.

3.   Place the pork shoulder in the middle of the aluminum foil with the fat side up.

4.   Mix the seasoning salt and black pepper together in a small mixing bowl.

5.   Take some of the seasoning mix and rub it into the meat. Continue rubbing the seasoning over the top and sides of the meat. Be sure to rub in the mixture, not just sprinkle it

6.   Place a a grate in the bottom of the roasting pan.

7.   Add one cup of water to the roasting pan.

8.   Pour hickory liquid smoke into the water mixture.

9.   Place seasoned pork shoulder onto the grate in the pan with the fat side up.

10. Place aluminum foil over the top of the pan and seal well around the edges.

11. Cook the meat for about 5 to 6 hours.

12.  Take the meat from the oven and pull it apart into about 3 sections.

13.   Allow the pork to cool slightly for about 15 minutes.

14.   Shred the meat into long strips with your fingers or with a long tinned fork.

15.    Heat the barbeque sauce until warm.

16.    Mix in the barbeque sauce and stir until all pieces are evenly covered.

Texas Roadhouse Barbecue Sauce Ingredients (From Copycat Recipe Guide)

§  2 tbsp. canola oil

•  1/2 cup vinegar

•  1 1/2 cups water

•  1/2 cup tomato paste

•  1/2 cup sugar

•  1 tbsp. onion powder

•  1 1/2 tablespoons molasses

•  2 tbsp. honey

•  1 tbsp. worcestershire sauce

•  2 tsp. salt

•  2 tsp. vanilla extract

•  1 tsp. liquid smoke

•  1/8 tsp. paprika

•  1/4 tsp. garlic powder

•  1/4 tsp. pepper

1.   Place canola oil in a medium pan and turn on medium high heat.

2.   Add vinegar, water, Worcestershire sauce, honey and sugar. Stir until sugar dissolves.

3.   Measure and add onion powder, liquid smoke, paprika, garlic powder, black pepper, vanilla and tomato paste.

4.   Bring mixture to a boil, stirring constantly.

5.   Reduce to a simmer and cook for about an hour uncovered until the sauce thickens.

6.   Remove from heat and allow the sauce to cool, unless you will use it immediately.

7.   Put sauce in a jar or squeezable container once sauce is cool.

8.   Place container in refrigerator overnight to enhance flavor if possible.



Twisted Chicken said...

This looks perfect! I will be trying this very soon. Thanks!

Vicki in UT said...

Part of my storage is to have a good supply of foil, plastic wrap, ziploc bags, etc., but especially foil, which may be needed if I had to do cooking on my propane grill or charcoal grill or in my dutch ovens. It ranks up there with storing toilet paper and tissues.

The Little Red Hen said...


You are correct. I had plenty of everything else. We even had an 'extra stash' in the Garage (or so I thought). My husband reminded me that we broke into that stash 'last time'. So, I need to update my inventory and make sure I have this important 'tool' as well.

Twisted Chicken, try is really, really good!

Thanks for stopping by!

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