Pulled Pork

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 lately have a little time, I had been searching on the internet the other day. Trying to get fresh, exciting tips, inspirational recipes that I’ve never tried before, to surprise my loved ones with. Searching for quite some time but couldn’t find too many interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and simple dessert simply by chance. It seemed so delightful on its pic, that required immediate actions.

It had been easy to imagine how it is made, its taste and how much my hubby might love it. Actually, it is rather easy to impress the man when it comes to cakes. Anyway, I got into the webpage: Suncakemom and then followed the precise instuctions that were combined with impressive graphics of the method. It just makes life quite easy. I can imagine that it’s a bit of a effort to shoot photos in the midst of cooking in the kitchen because you will often have gross hands so that i seriously appreciate the effort and time she placed in for making this post and recipe conveniently followed.

With that in mind I am inspired to present my personal recipe similarly. Appreciate your the concept.

I had been tweaking the original formula to make it for the taste of my family. Need to tell you it turned out a terrific outcome. They prized the taste, the overall look and enjoyed getting a sweet like this during a stressful week. They quite simply requested lots more, more and more. Hence the next time I’m not going to commit the same miscalculation. I am gonna multiply the amount to make them happy.

This Pulled Pork Recipe For Oven inspired by 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.