The SF Board has a review of a wonderful-sounding meal at Canteen. The meat course was Pork Prime Rib (Niman Ranch), described as "Pork should always taste this good, slow-roasted at a low temperature for two hours = sweet and tender to the bone". I'm wondering if I could get the same results at home. I've made braised beef short ribs in the past and loved the texture of the meat after a couple of hours in a covered Crueset in the oven - can I do the same with pork chops? Or, if this is a rib roast, what would a "low temperature" be? Thanks in advance for your help!