I’ve had a similar moment when I first started cooking with pork cuts from younger animals. I remember picking up a small rack once because it looked easy, but I overcooked it a bit. Since then I’ve learned that some cuts are much more forgiving than others, especially when slow-cooked. I usually go for simpler recipes like roasting with herbs and garlic, since it keeps the meat tender and flavorful without much stress. I’m still experimenting, but even basic seasoning seems to work well if you don’t rush the process.
