Chowhound 8 Clever Ways To Tenderize Pork

You can treat a dry rub like a brine and apply it to meat up to a day in advance to really get the flavor into the meat. Chef Richard Sandoval of Richard Sandoval Hospitality tells us that for a quicker approach, he recommends scoring the meat lightly and before using a dry rub with salt. "The salt draws out moisture and then reabsorbs it," he explains, "naturally tenderizing the pork before cooking." Scoring just means cutting shallow slits into the top of the meat. Simply run a pairing knife across the fatty side of the cut. This allows the seasoning to penetrate deeper.