I DON'T NEED A RECIPE, THANKS!
I just need to know how to cook it. I'm trying to make a roast where the meat is very tender, and the fat on the picnic is crispy. Methods are a little varied at my parent's house, where I learned to cook this. Mom says cover with foil. Dad says absolutely do not cover with foil. Mom says cook for a few hours. Dad says low and slow (250-275F) over night. Neither one of them could make a perfect crackling. The roasts always tasted good there were just a few texture problems.
Foil or no foil?
About what temperature?
Does it turn out better if you cook it for a really long time at a low temperature, or if you cook it at a higher temperature?
Once again, please don't post a recipe with ingredients. I'm more interested in the method. Thanks!
I just need to know how to cook it. I'm trying to make a roast where the meat is very tender, and the fat on the picnic is crispy. Methods are a little varied at my parent's house, where I learned to cook this. Mom says cover with foil. Dad says absolutely do not cover with foil. Mom says cook for a few hours. Dad says low and slow (250-275F) over night. Neither one of them could make a perfect crackling. The roasts always tasted good there were just a few texture problems.
Foil or no foil?
About what temperature?
Does it turn out better if you cook it for a really long time at a low temperature, or if you cook it at a higher temperature?
Once again, please don't post a recipe with ingredients. I'm more interested in the method. Thanks!