The pork was melt-in-your-mouth, slow roasted in the traditional way with a mojo, a garlic and citrus marinade, which left the meat sublimely tender.

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Instead, they're sending fresh fish from pristine waters, tender meat of coddled lambs and untainted dairy products.

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Carefully (the tender meat falls apart easily) transfer the meat to a heated serving platter with a lip and keep warm.

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Then let it cook from three to six hours until the meat is so tender it falls off the bone and the sauce turns a deep, rich red.

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The meat was fresh and tender and the sauce was hot, sour, spicy and savory all at once.

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This makes all the difference with a lean meat like turkey: With each wallop, muscle fibers and connective tissue break down and the meat becomes ever more tender.

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It's all about the skin, each gleaming, crisp scallop of which bears a slender, super-tender cargo of meat and fat (which shouldn't need the hyped-up hoisin sauce it's often served with).

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The most common is beef brisket -- with a combination of patience, experience and skill, a seasoned pit boss can transform this notoriously tough meat into a perfectly smoked, tender slab of heaven.

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The sweet, tender and mildly briny crab meat turned opaque, and the scent of garlic and herbs filled the air.

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When the russet sauce is heated through and the flavors have begun to meld, the poultry is returned to the pan to braise, low and slow, until the meat is fall-off-the-bone tender.

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