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04-12-2008, 07:22 AM
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Congratualtions!
    
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06-22-2008, 10:42 PM
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Everyone offers really good info here! I'd like to add a couple of very quick rule-of-thumb pointers:
1.) Generally, the pricier the roast the more tender is turns out when cooked to just memduim-rare, or so. 2.) By the same token, the cheaper the cut, to get better results it t ends to turn out more tender when it's slow-cooked as long as possible. 3.) For meat that falls apart & is fork-tender for making say, pulled pork barbecue, buy the cheapest cut you can find and just put it in the crock pot all day long. Makes delicious BBQ or Mexican Pork w/ Green Chiles...
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