This was super easy and the cooking temp/time was perfect, so tender. I used a small roast (about 2.5 pounds) and think that using a larger roast might have been better as it was a little salty. If I do this again, I will not cover the sides in the salt, just the top. Most of the salt formed a crust, but in the area's where the salt was not thick enough (sides, due to falling off) the crust didn't form as well so the salt was more difficult to remove. These area's were too salty. Where the crust came off the meat was perfect and not too salty. I do not want to give a bad review as the majority of the meat was absolutely delicious. The recipe does say to be sure to remove ALL the salt before serving, and if this would have been as easy to do as stated this would be perfect, but the area's where the salt didn't crust (the sides, due to being thin from salt falling off) it was difficult to do. I also took the suggestion of adding some water to the salt as I coated the meat to try and make the salt stick, this was very helpful. I do plan on making this again, using a larger roast and leaving salt off of the sides. Thanks for the recipe!
Was this review helpful?
5 users found this review helpful
This was super easy and the cooking temp/time was perfect, so tender. I used a small roast...