science slow roasted pork
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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Do you mean a pork loin? If so, you don't want to cook it slow, because it is leaner than ribs and would dry out. I like to cook them on high heat, 425 or so, until the internal temp reaches about 145-150, then let it rest. If you mean a fattier meat, like a shoulder, that you might then pull, you can cook it low and slow like ribs, the way you have already done.
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