The Texas Roadhouse Entrée You Should Avoid Ordering At All Costs
Texas Roadhouse has built its reputation on hand-cut steaks, buttery rolls, and lively Southern charm. But even a fan-favorite steakhouse has a few menu misses, and one entrée that repeatedly disappoints diners is the Pulled Pork Dinner. While it sounds like a classic comfort meal, this dish fails to deliver the juicy, smoky experience you’d expect from a Texas-style restaurant.
The trouble starts before the first bite. The pork often looks flat and dry, missing that rich, caramelized crust true barbecue lovers crave. And once you dig in, the texture swings between fatty clumps and tough, stringy meat.
Some customers even report tiny bone fragments hidden in the pile not exactly the kind of surprise you want on your plate. The barbecue sauce helps a little, but it mostly masks the uneven flavor. Even the toasted bread on the side feels like an afterthought compared to the restaurant’s famous dinner rolls.
Avoid Ordering Texas Roadhouse’s Pulled Pork Dinner
Customer feedback paints the same picture: inconsistency. Some say their pork was too salty, others complain it was dry and bland. The likely culprit? How it’s cooked. Instead of being slow-smoked to perfection, the pork is oven-roasted with liquid smoke and later reheated a shortcut that sacrifices both tenderness and taste.
For a chain known for legendary hand-cut steaks like the Dallas Filet, Ft. Worth Ribeye, and New York Strip, the Pulled Pork Dinner feels out of place. If you’re looking for that authentic Texas flavor, skip the pork and go for a steak or try their Steak Kabob or Porterhouse T-Bone for something heartier.
At Texas Roadhouse, stick with what they do best: fresh, juicy beef cooked right on the grill. The Pulled Pork Dinner? You can and should do better.
