The lower and the slower you cook this, the juicer it will be. To break the connective tissue down into gelatin, you must cook your roast to 180 degrees F and keep it there for some time. The slower you do that, the less chance the moisture has to escape. This takes a very long time, but it’s so worth it. You want to cook as low as time permits, but never slow cook above 275 degrees. When slow cooking meat you want to layer your flavors, meaning develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. And one final piece of flavor voodoo is to not be afraid of acid. Always finish a deep braise with vinegar or fresh citrus.
