My favorite. Marinade in a sweet red wine, garlic and onion for at leat 3 hours in refridgerator.
Cook coverered in oven @ 300f for 3 hours - tjen uncover - and turn every 10 minutes until baking pan is nearly dry. (Usually less than an hour)
You end up with blackened meat - that's moist and so tender it will cut with a fork.....
Cook coverered in oven @ 300f for 3 hours - tjen uncover - and turn every 10 minutes until baking pan is nearly dry. (Usually less than an hour)
You end up with blackened meat - that's moist and so tender it will cut with a fork.....