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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.

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