I think the key to that slow-cooked dish is letting it rest at least twenty minutes before handling. From what you described your temperature was probably fine but the carryover heat may have pushed it a bit further than intended. Next time try pulling it around 128 instead of 135 and let it sit for a full ten minutes before slicing. That extra time allows the juices to redistribute more evenly throughout the meat. I also find that seasoning a little more aggressively helps since some of the rub tends to fall off during the cooking process. The combination of rosemary and thyme you used sounds like it worked well with that cut. Another thing I've started doing is scoring the fat cap in a crosshatch pattern to help it render more completely. It adds a nice texture to the exterior as well. I'd be curious to hear how the next attempt goes if you adjust the timing slightly. Every oven seems to behave a little differently so small tweaks can make a noticeable difference in the final result. Let me know what you think after trying it again.

I also wanted to ask about the sides you served alongside it. I've been looking for a good vegetable dish that pairs well with richer meats. Something with acidity to balance the richness would be ideal. If you have any suggestions I'd love to try them out. I'm planning a dinner for some friends next month and I'm still figuring out the menu. The main course is sorted but I want the accompaniments to complement it without overwhelming the palate.

I think the raised bed layout you described should work well for most vegetables this season. The only adjustment I might suggest is placing the trellis along the east side rather than the north if you plan to grow pole beans. That orientation gives them morning sunlight which helps dry the foliage earlier in the day and reduces the chance of mildew forming on the leaves. For the soil mix you mentioned I'd recommend adding crushed eggshells to the planting holes for tomatoes and peppers. The calcium content helps prevent blossom end rot from developing later in the summer. I also found that spacing tomato plants about twenty-four inches apart rather than eighteen allows for better air movement between the plants. That small change made a noticeable difference in my garden last year with fewer issues overall. The varieties you selected should perform well in your growing zone. I'm planning to add a few new herbs this year myself including savory and chervil which I haven't tried before. Let me know if you have experience with either of those. I'm curious about their growing habits and whether they prefer more or less water than the usual kitchen herbs I've grown in the past. Also if you come across a good source for organic soil amendments I'd appreciate the recommendation.

I've been reading about cover cropping for the off-season and I'm considering trying a mix of winter rye and hairy vetch in one of my beds to see how it affects the soil structure come spring. The idea of building fertility naturally rather than relying on bagged amendments appeals to me. If you've tried any cover crops I'd love to hear how it worked out for you and whether you noticed a difference in pest pressure or weed growth the following season. I'm still researching which combination would be best for my climate so any firsthand experience would be valuable.