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 web yesterday. Looking for new, stirring ideas, inspiring recipes that I’ve never tested before, to treat my loved ones with. Looking for a while but couldn’t find too many interesting stuff. Just before I thought to give up on it, I came across this delightful and easy treat simply by chance. It seemed so delicious on its image, it required fast action.
It absolutely was simple enough to imagine how it is made, how it tastes and how much my hubby will love it. Mind you, it is extremely easy to impress the guy in terms of cakes. Anyhow, I went to the blog: Suncakemom and then used the comprehensive instuctions which were accompanied by impressive photographs of the task. It just makes life quite easy. I can imagine that it is a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen because you usually have sticky hands so that i sincerely appreciate the hard work she devote to build this blogpost .
That being said I’m inspired to present my own, personal recipes in a similar way. Many thanks the concept.
I had been fine tuning the original mixture to make it for the taste of my family. I have to mention it was an incredible success. They loved the flavour, the thickness and loved having a treat like this in the midst of a hectic week. They quite simply asked for more, many more. Hence the next occasion I’m not going to make the same miscalculation. I am going to double the quantity .
For more Pulled Pork check out 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.