Texas Roadhouse has everything you need to celebrate March Madness right. Here are some recipes you can use with Texas Roadhouse to host the perfect watch-party during the big games.
BBQ Pulled Pork
Texas Roadhouse Bread Recipe
Electric hand Mixer
Dough Ball As Needed
Flour As Needed
Proofed Bread As Needed
Margarine As Needed
· Using an electric hand mixer prepare your desired type of bread as directed.
· Once mixed place the dough into a mixing bowl and cover with plastic wrap to proof.
· Allow to proof to desired size.
1. Visual: (Show dough ball in a mixing bowl)
· Lay proofed bread out on a flat surface. (Flouring the surface first will keep the dough from sticking)
· Using the rolling pin roll bread out to desired thickness.
· Once at desired thickness use the knife to cut your bread into desired size pieces.
1. Visual: (Show cut bread on a tray)
· Once bread is baked brush it with melted margarine or butter.
· Place hot bread in desired serving container for your guests to enjoy.
1. Visual: (Butter cooked bread as you show a tray of cooked bread)
BBQ Pulled Pork
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
1. Preheat the oven to 225° F.
2. Pour the liquid smoke, and water into the bottom of a roasting pan.
3. Place a roasting rack into the pan.
4. Rub the entire exterior of the shoulder with the seasonings.
5. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid.
6. Place the covered pan into the hot oven, and roast for 5 to 6 hours.
7. Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200°F.
8. Remove the meat from the pan and break it into five or six pieces using tongs.
9. Allow the meat to cool for 15 – 30 minutes until it is cool enough to touch.
10. Break the meat into 1” by 2” chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl.
11. Gently stir in the sauce with a rubber spatula.
12. 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.