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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Low and slow braises are my go-to. The cook time will differ based on the cut. But if I'm cooking a chuck roast...I sear it in oil or ghee, then braise it in some kind of liquid for a few hours in a dutch over in a 250 degree oven. If I have time, I'll turn the oven off after 4 or 5 hours and let it hang out in the braising liquid in the cooling oven overnight. 🤤