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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 2 years 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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[–] Christine 4 points 2 years ago

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. 🤤

[–] Zebov 3 points 2 years ago

Low and slow. I'm sure someone else has a ton more, but that's always worked for me.

AmazingRibs.com is an amazing resource of you like the science behind it. Also has tons of great rubs and sauces.