Copycat Texas Roadhouse Pulled Pork

Name: Copycat Texas Roadhouse Pulled Pork (Elevated)
Total time: 6 h
Yield: 6
Cuisine: American
Ingredients: 3 lbs Heritage breed pork shoulder (e.g., Berkshire); 1 tbsp Kosher salt; 1 tsp Brown sugar; 2 tbsp Smoked paprika (Spanish); 1 tbsp Demerara sugar; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Chili powder (Ancho); 1 tsp Ground cumin; 1/2 tsp Cayenne pepper; 1 tsp Black pepper-freshly ground; 1 cup Tomato paste; 1/2 cup Apple cider vinegar (raw, unfiltered); 1/4 cup Maple syrup (Grade A Dark Robust); 2 tbsp Worcestershire sauce (barrel-aged); 1 tbsp Dijon mustard (stone-ground); 1 tsp Smoked paprika (Spanish); 1/2 tsp Liquid smoke (hickory); 1/4 cup Bourbon; 1 Yellow onion-quartered; 6 Garlic cloves-smashed; 2 Bay leaves

⏱6h

👥6

🔥400 cal

Hard

🍽️American

A truly exceptional pulled pork experience, utilizing high-quality ingredients and a multi-stage cooking process for maximum flavor and tenderness.

3 lbs Heritage breed pork shoulder (e.g., Berkshire)

1 tbsp Kosher salt

1 tsp Brown sugar

2 tbsp Smoked paprika (Spanish)

1 tbsp Demerara sugar

See all 22 ingredients ↓

(0 reviews)

⏱6h

👥6

🔥400 cal

Hard

🍽️American

A truly exceptional pulled pork experience, utilizing high-quality ingredients and a multi-stage cooking process for maximum flavor and tenderness.

#Pulled Pork #Braised #BBQ #Comfort Food #Slow Cooking

Instructions

Combine Dry Brine ingredients and rub all over the Pork. Refrigerate for 24-48 hours.
Combine all Dry Rub ingredients in a small bowl.
Rub the Dry Rub all over the Pork, ensuring it's evenly coated.
Place the Aromatics in the bottom of a Dutch oven, then place the Pork on top.
In a separate saucepan, combine all Sauce ingredients. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Pour the Sauce over the Pork in the Dutch oven.
Cover and braise in a preheated oven at 300°F (150°C) for 6-8 hours, or until the Pork is extremely tender.
Remove the Pork from the Dutch oven and shred with two forks.
Skim any excess fat from the sauce in the Dutch oven.
Return the shredded Pork to the Dutch oven and mix with the sauce.
Serve on brioche buns, with sides of your choice.

Ingredients

3 lbs 1.36 kg Heritage breed pork shoulder (e.g., Berkshire)
1 tbsp 15 mL Kosher salt
1 tsp 5 mL Brown sugar
2 tbsp 30 mL Smoked paprika (Spanish)
1 tbsp 15 mL Demerara sugar
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Chili powder (Ancho)
1 tsp 5 mL Ground cumin
1/2 tsp 2.5 mL Cayenne pepper
1 tsp 5 mL Black pepper-freshly ground
1 cup 240 mL Tomato paste
1/2 cup 120 mL Apple cider vinegar (raw, unfiltered)
1/4 cup 60 mL Maple syrup (Grade A Dark Robust)
2 tbsp 30 mL Worcestershire sauce (barrel-aged)
1 tbsp 15 mL Dijon mustard (stone-ground)
1 tsp 5 mL Smoked paprika (Spanish)
1/2 tsp 2.5 mL Liquid smoke (hickory)
1/4 cup 60 mL Bourbon
1 1 Yellow onion-quartered
6 6 Garlic cloves-smashed
2 2 Bay leaves

Equipment

Dutch oven
Saucepan
Mixing bowls
Forks

Instructions

Combine Dry Brine ingredients and rub all over the Pork. Refrigerate for 24-48 hours.
Combine all Dry Rub ingredients in a small bowl.
Rub the Dry Rub all over the Pork, ensuring it's evenly coated.
Place the Aromatics in the bottom of a Dutch oven, then place the Pork on top.
In a separate saucepan, combine all Sauce ingredients. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Pour the Sauce over the Pork in the Dutch oven.
Cover and braise in a preheated oven at 300°F (150°C) for 6-8 hours, or until the Pork is extremely tender.
Remove the Pork from the Dutch oven and shred with two forks.
Skim any excess fat from the sauce in the Dutch oven.
Return the shredded Pork to the Dutch oven and mix with the sauce.
Serve on brioche buns, with sides of your choice.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

Copycat Texas Roadhouse Pulled Pork

Copycat Texas Roadhouse Pulled Pork

Ratings & Reviews

Comments

You May Also Like