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You said the answer

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Joined: Aug 15, 2007


Posted to Thread #29519 at 10:19 pm on Mar 29, 2017

Even though it is cheap, this is actually a great flavor cut of meat but IMHO the only way is slow roasting it -

This is a tough piece of meat. The tissue only breaks down if slow roasted--it can be done in an open pan, and the crust will be delicious. It doesn't have to be in a crock pot or a dutch oven.
The temperature goal for this slow cooking is 190*. When you roast this at higher temps, the proteins are "set" and only get tough. When you cook a tender piece of pork, it can be roasted at high temp, but for best results, removed at 145* and let rest.

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