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 had been looking on the internet yesterday. Looking for new, intriguing thoughts, inspiring dishes that I’ve never tried before, to astonish my loved ones with. Searching for a while unfortunately could not find any interesting things. Just before I wanted to give up on it, I found this fabulous and easy treat simply by chance. The dessert looked so delicious on its image, that called for rapid actions.

It absolutely was simple enough to imagine the way it’s made, its taste and how much my husband might enjoy it. Mind you, it is rather easy to keep happy the guy when it comes to puddings. Anyway, I visited the blog: Suncakemom and followed the step-by-step instuctions that were accompanied by great photographs of the task. It really makes life quite easy. I can suppose it’s a bit of a hassle to take photos in the middle of cooking in the kitchen as you may usually have gross hands so that i seriously appreciate the effort and time she devote for making this post .

That being said I am encouraged to present my personal formulas in the same way. Thanks for the thought.

I was tweaking the main recipe create it for the taste of my loved ones. I have to say that it was a great success. They loved the flavour, the overall look and enjoyed getting a sweet like this in the middle of a hectic workweek. They basically wanted even more, many more. So next time I am not going to commit the same mistake. I’m gonna twin the amount to make them delighted.

Pulled Pork Recipe was first invented 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.

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