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.

  • maniel
    1·
    1 year ago

    long cooking, my kids pork neck meat made like this:

    • layer of chopped leek (thin half slices?)
    • layer of pork neck meat (chunks/cutlet size slices)
    • layer of button mushrooms/champignon/portobello whatever you call it in your part of the world, at least halved, i like to slice them to make a few equal pieces each
    • pour thin 30% cream on it (it’s called whipping cream in US?), it’s important for it to be thin and go between the rest of the ingredients, if you add thick one it’ll stay on the top, burn and smell weird
    • of course season accordingly, put it into the oven for 3 hours at 180℃ covered, uncover for last 20-30minutes

    no need to sear the meat before, tried it and there was no difference, only wasted time, one time i was time pressured to take it out an hour early and it was edible of course but hard