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.
I do a Sous vide at 160 for 18 hours or so. Meat falls apart and is incredibly easy to make. Just finish under the broiler and you’re good to go.
https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe