Pulled Pork With Grilled Shrimp at Texas Roadhouse with
a large Onion Ring and Loaded Sweet Potato
PULLED PORK BBQ
Texas Roadhouse Restaurant Copycat Recipe
2 tablespoons liquid smoke
1 cup water
1 whole pork shoulder/Boston butt
2/3 cup seasoned salt
1 tablespoon black pepper
2 cups of your favorite BBQ Sauce
Preheat the oven to 225 degrees. 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. Place the covered pan into the hot oven, and roast for 5 to 6 hours.
Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200 degrees. Remove the meat from the pan and break it into five or six pieces using tongs. Allow the meat to cool for 15 to 30 minutes until it is cool enough to touch. Break the meat into 1 by 2 inch chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl. Gently stir in the sauce with a rubber spatula. Transfer the sauced meat into 2 a large baking pan and cover with a lid or foil. Bake at 350 degrees for 20 to 30 minutes, or until an internal temperature of 170 degrees is achieved.