1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="CxI4TkF9cu"><a href="https://marcwiner.com/zh-hant/pulled-pork/">烤箱版手撕豬肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/pulled-pork/embed/#?secret=CxI4TkF9cu" width="600" height="338" title="烤箱版手撕豬肉 — Marc Winer" data-secret="CxI4TkF9cu" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/10/Pulled-pork-porc-effiloche-en-tete-750x563.jpg600450下著雨的星期天，燉鍋從午後就一直待在烤箱裡，整間屋子飄著紅糖、紅椒粉和軟爛洋蔥的香氣。終於掀開鍋蓋時，叉子輕輕一壓，肉便散開，化成一縷縷泛著肉汁光澤的長絲。https://marcwiner.com/zh-hant/pulled-pork/zh-hant美式手撕豬肉（撕絲豬肉）美式主菜2021023010份2.3 至 2.7 公斤 豬肩肉 (去骨，或用豬肩胛肉)3 大匙 紅糖4 茶匙 紅椒粉2 茶匙 洋蔥粉2 茶匙 蒜粉2 茶匙 美式綜合辣椒粉2 茶匙 芥末粉2 茶匙 粗鹽0.5 茶匙 黑胡椒2 大匙 橄欖油， (或酪梨油)1 洋蔥 (中型，去皮切薄片)6 至 7 瓣 大蒜， (切碎)240 毫升 雞高湯， (若燉鍋很寬，另加120毫升)120 毫升 美式烤肉醬1 大匙 蘋果醋美式烤肉醬 (額外準備)26https://marcwiner.com/wp-content/uploads/2026/10/Pulled-pork-porc-effiloche-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400