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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 [email protected] to c/[email protected]

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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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[–] [email protected] 8 points 1 year ago* (last edited 1 year ago) (1 children)

For Pork Shoulder, I found Michael Rhulmans recipe to be pretty versitile:

To cook the pork, as noted in post: Ideally, sear it hard over coals in the Weber, covered for 20 to 30 minutes, then put it in a Dutch oven, covered, for 6 hours at 250 degrees (or 4 hours at 300˚F). I think smoke is critical, but if you want to make it super easy on yourself, put the raw shoulder in a Dutch oven and roast it covered at 225 overnight and that’ll do the trick as well. Stir in the sauce. Taste for seasoning—salt, sweetness, acidity,heat. Adjust as you wish

[–] [email protected] 1 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.