this post was submitted on 21 Jun 2023
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How do you make large cuts of pork or beef that fall apart on the plate using only an oven? (beehaw.org)
submitted 1 year ago by TheOtherJake@beehaw.org to c/food@beehaw.org
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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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[–] Dandylion@beehaw.org 6 points 1 year ago

My technique is to "shock" the meat (not sure of the right term here) and then turn the heat way down and go low and slow... So for example.... If I have a 5 lb shoulder roast I'll go 1/2 hour uncovered at 475F and then turn it down to 200-250 and go another 4 or so hours (still uncovered) or til it's about 165 internal on a meat thermometer. The 1/2 hour at 475 forms the crust and seals in the juices.