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