Texas Roadhouse BBQ Pulled Pork Recipe

When I want a barbecue meal that’s rich, smoky, and packed with flavor, I turn to this Texas Roadhouse BBQ Pulled Pork Recipe.

The pork is slow-cooked until it’s so tender it falls apart, soaking up every bit of the sweet and tangy barbecue sauce. The mix of honey, molasses, and vinegar gives it just the right balance of flavors, while a hint of smokiness makes each bite even better.

I love piling it onto a soft bun for a messy, delicious sandwich, but it’s just as good with classic sides like coleslaw and cornbread.

The juicy pork melts in your mouth, and the rich sauce makes every bite even better.

Why is Pulled Pork Called BBQ?

Pulled pork is a BBQ classic, but you might wonder why it’s called BBQ in the first place. It’s not just the cooking method; it’s the combination of flavors, seasoning, and the way it’s served that gives it that BBQ status.

1. Slow Cooking Method: BBQ pulled pork is cooked low and slow, which allows the flavors to really sink into the meat. This method breaks down the pork’s fat, making it super tender and easy to shred.
2. Smoky Flavor: The distinctive smoky taste comes from cooking the pork over indirect heat, typically with wood chips or charcoal. Even when cooked in the oven, the spice rub gives it a smoky kick.
3. BBQ Sauce: The saucy goodness is what makes this dish feel like the ultimate BBQ experience, especially when paired with creamy coleslaw and fresh buns.

Ingredients You Will Need for Roadhouse BBQ Pulled Pork

BBQ Spice Rub:

• White Sugar – 2 tablespoons: Adds sweetness to balance out the savory spices.
• Brown Sugar – 2 tablespoons: Provides a deeper, molasses-like sweetness.
• Paprika – 1 tablespoon: Gives the rub a smoky flavor and a rich red color.
• Ginger Powder – 1 teaspoon: Adds a warm, slightly spicy undertone.
• Mustard Powder – 1 teaspoon: Contributes a mild tangy and sharp flavor.
• Chipotle Powder (optional) – 1/2 teaspoon: Adds a smoky heat to the rub.
• Garlic Powder – 1 teaspoon: Provides a strong, savory garlic taste.
• Onion Powder – 1 teaspoon: Adds a mild, slightly sweet onion flavor.
• Dried Rosemary – 1/2 teaspoon (crushed): Enhances the rub with a subtle woodsy aroma.
• Salt – 1 teaspoon: Enhances all the flavors and helps with seasoning.
• Freshly Ground Black Pepper – 1/2 teaspoon: Adds a bit of heat and complexity.

For the Pulled Pork:

• Boston Butt Pork Roast (or Pork Shoulder) – 3 to 4 pounds: This cut is rich in fat, making it perfect for slow cooking and shredding.
• Water – As needed for the roasting pan: Helps maintain moisture in the oven and prevents the pork from drying out.

For the Chipotle BBQ Sauce:

• Cooking Oil – 1 teaspoon: Helps sauté the onions and develop flavor.
• Onion – 1 medium, diced: Provides a savory foundation for the sauce.
• Salt – 1/4 teaspoon: Draws out the natural sweetness of the onions.
• Apple Cider Vinegar – 1/4 cup: Adds a bright tangy acidity to balance the sauce.
• Malt Vinegar – 1/4 cup: Contributes a deep, rich, slightly malty tang.
• Ketchup – 1 cup: Serves as the base, adding sweetness and a tomato-rich flavor.
• Dark Soy Sauce – 1 tablespoon: Deepens the umami taste and enhances color.
• Brown Sugar – 2 tablespoons: Adds sweetness to balance the acidity.
• Molasses – 1 tablespoon: Provides a dark, rich, slightly smoky sweetness.
• Honey – 1 tablespoon: Brings a natural, mellow sweetness and balances flavors.
• Chipotle Peppers in Adobo Sauce – 2 to 3, chopped (or more to taste): Adds heat and smoky depth.
• Onion Powder – 1/2 teaspoon: Enhances the onion flavor.
• Garlic Powder – 1/2 teaspoon: Boosts the garlicky, savory depth.
• Water – 1/4 cup: Helps thin out the sauce and allows it to simmer properly.

For the Coleslaw:

• Apple Cider Vinegar – 2 tablespoons: Provides a tangy base for the dressing.
• White Sugar – 1 tablespoon (or honey): Adds a touch of sweetness to balance the vinegar.
• Salt – 1/4 teaspoon: Enhances the flavors and balances sweetness.
• Mayonnaise – 1/2 cup: Creates a rich, creamy dressing.
• Celery Seed – 1/2 teaspoon: Gives the coleslaw a classic, slightly peppery flavor.
• Carrot – 1 medium, julienned (cut into thin strips): Adds crunch and color.
• Cabbage – 1/2 head, shredded: Forms the base of the coleslaw with crisp texture.
• Black Pepper – 1/4 teaspoon: Adds a bit of sharp, peppery heat.

For the Sandwich:

• Brioche Buns – 4 to 6 buns: Soft, slightly sweet, and buttery, perfect for holding the pulled pork.
• Avocado Oil Spray – As needed: Used to lightly toast the buns for extra texture.

Substitutions & Variations

1. Spice Level: Adjust the amount of chipotle powder or chipotle peppers to control the heat level.
2. Sweetness: Use honey or maple syrup instead of sugar in the BBQ sauce for a different flavor profile.
3. Vinegar: Try using a different type of vinegar, like red wine vinegar, for a unique twist.
4. Coleslaw: If you’re not a fan of coleslaw, you can use other toppings like pickles, onions, or even a different kind of slaw.
5. Buns: Feel free to use any type of bun you like, such as sesame seed buns or potato rolls.

Kitchen Appliances Needed

• Oven: To slow-cook the pork.
• Large Bowl: To mix the BBQ spice rub.
• Pan with Rack: For roasting the pork.
• Small Pot: To cook the BBQ sauce.
• Grill Pan or Regular Pan: To toast the buns.
• Mixing Bowls: For the coleslaw and sauce ingredients.
• Shredding Tools: Two forks to shred the cooked pork.

How To Make Texas Roadhouse BBQ Pulled Pork

Step 1 | Make the Spice Rub

• In a big bowl, mix the white sugar, brown sugar, paprika, ginger powder, mustard powder, chipotle powder, garlic powder, onion powder, rosemary, salt, and pepper.

Step 2 | Prepare the Pork

• Trim some of the fat off the pork roast. Don’t remove all the fat, just the hard pieces.

Step 3 | Rub the Pork

• Cover the pork roast with the spice rub on all sides. Make sure to use all of the rub.

Step 4 | Let it Rest

• Put the pork in a pan and let it sit in the fridge for at least 4 hours, or overnight. This helps the flavors soak into the meat.

Step 5 | Cook the Pork

• Put a pan with water on the bottom rack of your oven. Place the pork on a sheet pan with a rack. Cook in the oven at 250°F (121°C) for 7-10 hours, or until the pork is very tender.
• For the last 2 hours, turn the oven up to 300°F (149°C) to get the pork nice and brown. The pork is done when it reaches an internal temperature of 200°F (93°C).

Step 6 | Rest the Pork

• Take the pork out of the oven and put it in a pot with a lid. Pour some of the fat from the pan over the pork to keep it moist. Cover the pot and let the pork rest for at least an hour.

Step 7 | Make the Chipotle Barbecue Sauce

• While the pork is resting, make the barbecue sauce. Dice the onion and cook it in a pot with a little bit of oil and salt until it’s soft.
• Add the apple cider vinegar, malt vinegar, ketchup, dark soy sauce, brown sugar, molasses, honey, chipotle peppers, onion powder, garlic powder, and water.
• Bring to a simmer and cook for about 25 minutes, until the sauce has thickened. Strain the sauce to remove the onions.

Step 8 | Shred the Pork

• Use two forks to shred the pork into small pieces. Mix the shredded pork with the barbecue sauce.

Step 9 | Make the Coleslaw

• In a small bowl, mix the apple cider vinegar, white sugar, and salt. Add the mayonnaise and celery seed.
• Thinly slice the carrots and cabbage. Mix the carrots and cabbage with the dressing.

Step 10 | Toast the Buns

• Spray the brioche buns with avocado oil spray and toast them in a grill pan until golden brown.

Step 11 | Assemble the Sandwiches

• Put the pulled pork on the toasted buns. Top with coleslaw and a spoonful of the strained onions from the barbecue sauce (optional).

Step 12 | Serve and Enjoy

• Serve immediately, and enjoy your BBQ Pulled Pork Sandwiches.

Tips and Tricks for the Best BBQ Pulled Pork

• Slow and Low: Cook the pork low and slow for the best texture.
• Don’t Skip the Resting Time: Resting the pork after cooking is crucial for tender, juicy meat.
• Use a Meat Thermometer: Make sure the pork reaches an internal temperature of 200°F (93°C) for the best results.
• Adjust the Spice Rub: Feel free to adjust the spices in the rub to suit your taste preferences.

Ideas for Serving Pulled Pork

1. Classic Pulled Pork Sandwiches: Serve it on toasted buns with coleslaw and your favorite BBQ sauce.
2. Pulled Pork Sliders: Make mini versions of the classic sandwich for parties or appetizers.
3. Pulled Pork Tacos: Use it as a filling for tacos with your favorite toppings.
4. Pulled Pork Nachos: Top tortilla chips with pulled pork, cheese, and other nacho toppings.
5. Pulled Pork Pizza: Use it as a topping for homemade or store-bought pizza.
6. Pulled Pork Bowls: Combine pulled pork with rice, beans, and your favorite toppings for a hearty bowl.
7. On a Salad: For a lighter option, serve pulled pork on a bed of mixed greens with dressing.

Best Way to Store Leftover Pulled Pork

Place Pulled Pork in an airtight container or a resealable plastic bag. It will stay fresh in the refrigerator for about 3 to 4 days. For the best results, store the meat with a little bit of its juices to help keep it moist.

If you’d like to freeze the pulled pork, place it in a freezer-safe bag or container, removing as much air as possible. It will stay good in the freezer for up to 3 months.

Reheating Process for BBQ Pulled Pork

• Stovetop (Best Flavor & Moisture): Heat in a pan over low heat with a splash of water or Chipotle BBQ Sauce, stirring occasionally for 5-10 minutes.
• Oven (For Large Batches): Bake at 300°F (149°C) in a covered dish with a little BBQ sauce for 15-20 minutes, stirring halfway.
• Microwave (Quickest Option): Heat in a microwave-safe dish with a spoonful of water or BBQ sauce, covered with a damp paper towel, in 30-second bursts, stirring in between.

Texas Roadhouse BBQ Pulled Pork Recipe FAQs

1. Can I make the BBQ sauce ahead of time?

Yes! You can make the BBQ sauce up to 5 days ahead and store it in an airtight container in the fridge. This allows the flavors to come together even more, creating a tastier sauce.

2. How do I know when the pork is done cooking?

The pork is done when it reaches an internal temperature of 200°F (93°C). It should shred easily with a fork.

3. Can I use store-bought BBQ sauce instead of making my own?

Yes! If you’re short on time, feel free to use your favorite store-bought BBQ sauce.

4. How do I get crispy pulled pork?

To get crispy pulled pork, increase the temperature to 300°F (149°C) during the last 2 hours of cooking.

5. How do I keep the pulled pork moist?

The key is slow cooking. A water pan in the oven helps keep moisture. After cooking, let the pork rest and pour some of the cooking liquid over it. When reheating, add a bit of BBQ sauce or liquid to keep it moist.

6. What’s the best way to shred pulled pork?

Use two forks to shred the meat along the grain. Pull in opposite directions, and the meat should easily fall apart if cooked properly.

Conclusion

Making this Texas Roadhouse BBQ Pulled Pork Recipe at home is simple, and the taste is amazing! The pork turns out soft, juicy, and full of smoky, sweet, and tangy flavors. With easy-to-find ingredients and simple steps, anyone can make this dish.

I hope you try this recipe and enjoy every bite. Don’t forget to add a side like homemade coleslaw for extra crunch. Let me know how it turns out, and follow us on Pinterest for more tasty recipes!