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How do you make large cuts of pork or beef that fall apart on the plate using only an oven? (self.food)

submitted 1 year ago by TheOtherJake to c/food

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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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[–] hglman@kbin.social 2 points 1 year ago

The key is low and slow. Under 300 and over 4 hours. The key is to keep the mead moist or it will be dry and no good. If you seal the meat inside a container the water genreally stays in place. Once you get a better idea about it all, exposing the meat to smoke or limited high temp that causes browning enhances the flavor.