Pulled Pork Recipe Oven
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 recently have a little time, I was searching on the web yesterday. In need of fresh, exciting thoughts, inspirational meals that I’ve never tasted before, to impress my family with. Hunting for quite some time yet couldn’t find lots of interesting things. Just before I thought to give up on it, I came across this fabulous and simple dessert simply by chance on Suncakemom. The dessert looked so scrumptious on its snapshot, it required immediate action.
It was simple enough to imagine just how it is created, how it tastes and just how much my hubby might like it. Mind you, it is quite easy to keep happy the guy when it comes to treats. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the blog and then used the step-by-step instuctions that have been coupled with great shots of the method. It really makes life rather easy. I could suppose it’s a slight inconvenience to take photographs down the middle of cooking in the kitchen as you may usually have gross hands therefore i highly appreciate the effort and time she devote to make this post and recipe easily implemented.
Having said that I’m empowered presenting my personal recipes in a similar way. Many thanks for the idea.
I was fine tuning the main mixture to make it for the taste of my family. I have to tell you it was a terrific success. They prized the taste, the overall look and loved having a delicacy like this in the middle of a stressful workweek. They ultimately demanded lots more, more and more. Hence next time I’m not going to commit the same miscalculation. I’m going to double the volume .
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.