I have this incredible, and simple, green chili recipe that starts with some slow cooked pork.
Usually I use a cheap cut like a pork shoulder and cook it uncovered overnight at about 250 degrees. No seasoning or anything, and the next morning it's just a big chunk of falling apart deliciousness. The outside of the meat develops a nice bark and the inside is super tender.
My question: The person I learned this recipe from taught me to do it as described above. But another person told me to try the exact same thing except add a couple inches of water to the pot... What's the difference, with or without the water? Especially since I leave the pot uncovered in the oven.
I just don't want to waste a giant piece of pork in the process.