Food and Cooking
TheOtherJake
•
1y ago
•
100%
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.
Comments 21