Food and Cooking

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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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[–] shanghaibebop@beehaw.org 3 points 1 year ago* (last edited 1 year ago)

I do a Sous vide at 160 for 18 hours or so. Meat falls apart and is incredibly easy to make. Just finish under the broiler and you’re good to go.

Probably pretty different than what you’re looking for, but it definitely falls apart for pork shoulders.