Pulled Pork Recipe

A truly American dish nurtured by centuries of care and love. Born over the smoke of the barbecue but we can have it from our oven too!

As I currently have a little time, I had been surfing on the internet last week. In search of new, challenging ideas, inspirational recipes that I have never tried before, to delight my family with. Searching for quite some time yet couldn’t find too many interesting stuff. Right before I thought to give up on it, I discovered this yummy and simple treat simply by chance at Suncakemom. The dessert looked so yummy on its photos, that called for immediate actions.

It was not difficult to imagine just how it’s made, how it tastes and just how much my husband will probably like it. Actually, it is rather easy to impress him in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyways, I visited the blog and used the detailed instuctions that were coupled with superb shots of the procedure. It really makes life less difficult. I can imagine that it is a bit of a hassle to shoot snap shots down the middle of cooking in the kitchen as you will often have sticky hands therefore i genuinely appreciate the time and effort she devote to build this post and recipe conveniently followed.

That being said I’m encouraged presenting my personal recipes similarly. Thanks for the idea.

I had been fine tuning the main formula to make it for the taste of my family. I’ve got to say that it was an awesome outcome. They prized the flavor, the structure and enjoyed having a delicacy such as this in the middle of a busy week. They basically demanded even more, many more. So the next time I am not going to make the same miscalculation. I am likely to double the amount .

This Pulled Pork Recipe In Oven is from SunCakeMom.

Place the meat into a big enough bowl then add the salt, herbs of choice and garlic.

Fill it up with water then let it sit for a day in the fridge.

Take the brined meat out onto a high walled baking tray.

Coat it with mustard, paprika and any other optional spices.

Cover it with a lid or tin foil.

Place it into the oven and roast it for 3 to 4 hours at 300°F / 150°C.

Checking on the meat during this time is not essential but we can check it every now and then. When the meat doesn’t offer much resistance and the knife or fork just slides in easily, it’s done.

Take the cover off, put the sheet onto a higher rack and roast the outer layer to the desired color. Some like it golden brown others go for darker shades. Use the highest temperature in the oven and only the top heating if available. In 15 minutes it should show some results.

Take the pork out, then use forks to pull them apart.

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