How do you make large cuts of pork or beef that fall apart on the plate using only an oven?
How do you make large cuts of pork or beef that fall apart on the plate using only an oven?
I'm not talking "you don't need a knife" level here, I'm looking for, "you need a spoon to finish the last bits" level of falling apart.
What are your specific techniques and tricks for different cuts?
Also, if you know a great Tennessee style dry rub I really want to know about it please.
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Definitely tent the meat for a few hours while cooking.
4 0 ReplyGiggity.
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