Hi everybody ! Finally my first try with a real (I hope) pulled pork... The "5 herbs" is because I'll be using these herbs in the brine : For the brine I used : [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif] - 1 onion - 4 cloves garlic - 2 cups chinese selery - 3 tbs. PAE – LO POWDER (5 chinese herbs). - 2 laurel leaves - thym - a shot of pine apple vinegar - black pepper corns - brown sugar - 4 coriander roots - 4 tbs salt Chopped the onions , garlic and selery and a mild fry in a bit oil. Add all the other stuff and water , boiled for 10 minutes and cool down. Brining for 36 hours in the fridge. The pork : A bone-in boston but = here ---> NO FIND ! So I ended up with this pork shoulder accident : After some time and cursing came up with this : Now the real stuff... Primary wrapping , straight from the tree : Wrappings : Being a bit lazy today and wanting a steady temperature (125 degrees C.) for 5 hours I used an hot air oven (I hope it isn't a mortal sin here). 5 hours later took out the experiment , put some holes in the bottom and let the juices out : Curious to see... Didn't look so dashy... But... MOIST AND TASTY ! After the pulling : On the table it looked like this : Served with rice , the cooking juice to sprinkle the rice and a sour topping for the pork. The sour topping is typical Thai = (pineapple) vinegar with garlic , sweet pepper , some bird chilis and a dash of salt and sugar. The left-over I put tightly in a bowl and poured the cooking juice over it. And into the fridge , hoping for some kind of terrine tomorrow. As usual : I would be happy with extra tips (also about my English). Cheers to you all !