How do you make large cuts of pork or beef that fall apart on the plate using only an oven?

posted 1 year ago

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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4 points

1 year ago

Definitely tent the meat for a few hours while cooking.

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3 points

1 year ago

Giggity.

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