MADISON (WKOW) -- It's just not Super Bowl Sunday without all of the delicious game day food. The day is considered the second largest food holiday, only to Thanksgiving, in the United States.
Quincey Stoltz with Texas Roadhouse joined us on Wake Up Wisconsin Super Bowl Sunday morning with a recipe that only involves a few ingredients, so you can still add it to your Super Bowl spread. Below are the ingredients and directions for his pulled pork, and you can also click on the video version of this story for more of his instructions and tips.
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.
13. Bake at 350°F for 20 - 30 minutes, or until an internal temperature of 170°F is achieved.
14. Serve and enjoy.