Thank you so much for the reassurance! It finally came out and broke into pieces! Not dry at all. Yummy!
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...
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...
Reading this thread is one of the reasons I am so glad that I signed on as a member of this site. This is what a cooking site should be all about.
The FDA has a great website with tons of information on meat cooking temperatures.
My favorite pork roast recipe:
1 boneless pork tenderloin
Marinade:
1 tablespoon dry mustard
1 teaspoon ginger
1 teaspoon tyme leaves or a couple sprigs stripped of fresh tyme
2 cloves garlic, minced
1/2 cup dry sherry
1/3 cup soy sauce
Marinate 12-18 hours in the fridge.
Pour off marinade. Put roast in a roasting pan or 9 x 13 size pan. Insert meat thermometer in center of roast. Roast uncovered at 325F until meat thermometer registers 160-170F
My favorite pork roast recipe:
1 boneless pork tenderloin
Marinade:
1 tablespoon dry mustard
1 teaspoon ginger
1 teaspoon tyme leaves or a couple sprigs stripped of fresh tyme
2 cloves garlic, minced
1/2 cup dry sherry
1/3 cup soy sauce
Marinate 12-18 hours in the fridge.
Pour off marinade. Put roast in a roasting pan or 9 x 13 size pan. Insert meat thermometer in center of roast. Roast uncovered at 325F until meat thermometer registers 160-170F