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NW Washington | Well, I am not a big fan of rare rubbery roasts so I would put a simple rub on it, let it sit for a least and hour then brown it good on a hot grill and then put it in a roasting pan and seal it tightly with foil and bake it at 275 or 300 degrees Fahrenheit for about 3 hours or more, depending on the size of the roast, until it is falling apart tender. It will not be dry and you will probably need to pour off some of the liquid that accumulates.
I do this same procedure when making pulled pork using a shoulder.
Tough leftovers, well you could cut it up and use a food processor to make a batch of "potted" pork which is good for snacks and sandwiches. http://www.bonappetit.com/recipe/classic-potted-pork
Contrary to what some say, if you brine the meat in a strong salt or salt and sugar solution for a while before you cook it the meat will stay more moist when cooked. This is true for both pork and poultry. How long you brine the meat depends on the size of the meat. Here is a link to info on brining pork. http://whatscookingamerica.net/Pork/BriningPork.htm | |
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Tenderizing leftover meats like pork loin ?
