Home Cooking 2

science slow roasted pork

stymie | Nov 30, 201108:00 PM

I have been slow roasting my ribs prior to grilling and have been very happy with the results. I am interested in improving my pork roasts. Over the year I have enjoyed the most amazing pork roasts from a variety of cooks (Bohemian, German and Mexican) all resulting in a similar finished product
(differences for seasoning) where the meat was very tender and flavorful. What techniques do you like and why are they successful.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH