Texas Roadhouse Culinary ‘Household’ Pulled BBQ Pork Sandwiches

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Texas Roadhouse Culinary 'Household' Pulled BBQ Pork Sandwiches


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 225° 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.
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°F.
Remove the meat from the pan and break it into five or six pieces using tongs.
Allow the meat to cool for 15 – 30 minutes until it is cool enough to touch.
Break the meat into 1” by 2” 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” deep x 9” wide x 13” long (cake or aluminum) pans and cover with a lid or foil.



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


  1. Refrigerate for use the next day. Cool it quickly (within 2 – 3 hours) to an internal temperature below 40°F to keep it safe.
  2. Bake at 350°F for 30 - 40 minutes, or until an internal temperature of 170°F is achieved.
  3. Serve and enjoy.

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1 Comment

  • Mark

    Loved the live show and want to try the recipe however I never heard of wrapping plastic wrap over a dish that is cooked in the oven. Did I hear you right on that? The recipe instructions is not clear on the wrapping of plastic and foil. Hope I hear from someone. Wanting to do this Thursday morning. Thanks. Good story Nick!