secret to fall-off-the-bone tender meats?

[Anonymous]

I keep trying to make various roasts. Chuck roast, pot roast... last night I tried a pork shoulder roast. I love these cuts of meat because they're cheap and yummy and feed my whole (large) family. But I just can't get them right.

Last night I cooked a 4 pound pork shoulder for 6 hours at 200 degrees. It certainly wasn't "tough"... but it didn't fall off the bone either. Can someone tell me what I'm doing wrong? Am I not cooking it long enough? If I cook it longer, will it get tougher and drier? Or more tender?

I had about 3/4 of an inch of liquid in the bottom of the pan.

[Anonymous]

Try a slow cooker. Just follow the same recipe you normally use (or Google whatever type of meat you're making and slow cooker for tons of recipes) and it's wonderfully, fall-off-the-bone tender.

[Anonymous]

Cast iron "dutch oven". Low heat, add aromatics and some liquid (lie a can of tomatoes, or some broth), turn it every 30 minutes or so, within 3-4 hours you have amazing meat. Cook longer if you want to shred it barbecue style. Good luck!

[Anonymous]

Crockpot!

Also, I sometimes buy a Perdue chicken that comes already seasoned in the plastic oven bag - you just pop it in the oven and it comes out really juicy, moist & flavorful.

[bakersman]

I think you may have made three mistakes, (1) not enough liquid, (2) you cooked it at too low a temperature, which meant you had to, (3) cook it too long.

The first thing you want to do when braising is to brown the meat in a skillet in a small amount of oil. Then transfer the meat to an oven proof dish (I like a dutch oven) and add enough liquid to surround but not cover the meat (the liquid should come up the sides of the meat). Add in your aromatics. Then cook slowly at a temperature between 250 and 350 degrees. The liquid around the meat should be at a low simmer.

Another trick to get fall off the bones meat is to let the meat cool in the liquid and then refrigerate for 12-24 hour before gently reheating and serving.

Try this recipe, adapted from a Gourmet Magazine recipe -

Cider-Braised Pork Shoulder with Caramelized Onions

Yield: Makes 4 to 6 servings
Active Time: 30-45 min
Total Time: 3 to 3.5 hr


1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider


Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking (oil will slide easily across the pan) then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderate heat, stirring occasionally, but not constantly, until onions are golden and caramelized, about 20 -25 minutes.

Add cider and deglaze the bottom of the pan.

Add 3/4 tsp of salt

Return pork to pot.

Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork to a serving dish.

Remove onions with a slotted spoon and put in a dish.

Remove the liquid from the pan and separate the fat from the liquid.

Return the onions and liquid to the pan and simmer until the liquid has reduced by 1/3 to a 1/2. Serve this over the pork.

[Anonymous]

Try a crockpot with plenty of liquid to braise. Seriously.

[Anonymous]

You can't beat pork shoulder on a barbecue or smoker. takes a long time - 8 - 10 hours, but the meat literally falls off the bone.

[Anonymous]

13:59 is correct - season meat (salt pepper, etc) brown all on sides about 12 mins with a couple TBSPN of olive oil, use dutch oven, add broth/wine/water, 2 sliced onions, a little thyme and rosemary, liquid should come up to about 3/4 of meat. put in preheated 350 oven in dutch oven with tight fitting cover. cook 2 1/2 - 3 hours.

see cooks illustrated for full proof pot roast type recipes - good luck!

[Anonymous]

For pork roasts, brining is a must. I dont remember the ratio offhand but you soak the roast overnight in a salt water solution. Makes all the difference in the world. http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf