How do you make large cuts of pork or beef that fall apart on the plate using only an oven?

I'm not talking "you don't need a knife" level here, I'm looking for, "you need a spoon to finish the last bits" level of falling apart.

What are your specific techniques and tricks for different cuts?

Also, if you know a great Tennessee style dry rub I really want to know about it please.

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Braise the cut in a cast iron dutch oven.

https://www.allrecipes.com/article/how-to-braise-meat/
- Yep Braising is the way. It's amazing for tougher cuts. I do a brisket ragu 160oC for 4-6 hrs, a parchment paper lid and uncovered for the last 2 hrs. A dutch oven isn't necessary, I sometimes use a stewpot or a chef's pan.

19 comments