more starter pork questions!
Posted: 02 Sep 2010, 21:59
Hello!
Thank you all for your helpful comments before...
Since i've just started i still have lots more questions unfortunately!
I cooked a rolled sainsbury pork shoulder (very cheap!) and it turned out ok - but very dry inside (and a little tough).....
what are the ways to keep it moist and tender right inside the joint? or what have i done wrong?
It could have been the piece of meat - it was smallish, bone out with some fat on the top, and cheap
also - now i have all this pork - does any one know a good way to reheat it the next day?
In the smoker? or mixed with some water in a pan?
With thanks
Thank you all for your helpful comments before...
Since i've just started i still have lots more questions unfortunately!
I cooked a rolled sainsbury pork shoulder (very cheap!) and it turned out ok - but very dry inside (and a little tough).....
what are the ways to keep it moist and tender right inside the joint? or what have i done wrong?
It could have been the piece of meat - it was smallish, bone out with some fat on the top, and cheap
also - now i have all this pork - does any one know a good way to reheat it the next day?
In the smoker? or mixed with some water in a pan?
With thanks