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 lately have some time, I was searching on the internet a few days ago. Trying to get fresh, challenging tips, inspiring recipes that I have never used before, to amaze my family with. Searching for a while unfortunately couldn’t discover any interesting things. Right before I thought to give up on it, I found this scrumptious and easy treat simply by luck on Suncakemom. The dessert seemed so mouth-watering on its photo, that required fast action.
It was not so difficult to imagine the way it is made, its taste and how much my husband will love it. Mind you, it is rather simple to keep happy the man when it comes to treats. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the page and then followed the step by step instuctions that were combined with great photos of the procedure. It really makes life less difficult. I can suppose it’s a slight effort to take photos in the middle of cooking in the kitchen because you most often have sticky hands thus i seriously appreciate the time and effort she placed in to make this blogpost and recipe easily followed.
Having said that I’m encouraged to present my very own recipes in the same way. Many thanks for the idea.
I was fine tuning the main formula create it for the taste of my family. I’ve got to tell you it was a great outcome. They enjoyed the flavor, the thickness and enjoyed getting a delicacy like this in the midst of a stressful week. They quite simply demanded lots more, many more. So next time I am not going to commit the same mistake. I am likely to twin the quantity .
There are more Pulled Pork at 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.