Place lid tightly on pot, then set pot in the
oven. Cook for at least six hours, turning roast
two or three times during the cooking process.
Check meat after six hours; it should be
absolutely falling apart (use two forks to test.)
If it's not falling apart, return to the oven for
another hour.
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Remove meat from pot and place on a cutting board
or other work surface. Use two forks to shred
meat, discarding large pieces of fat. Strain as
much of the fat off the top of the cooking liquid
as you can and discard it. Return the shredded
meat to the cooking liquid, and keep warm until
ready to serve. (You can also refrigerate the meat
and liquid separately, then remove hardened fat
once it's cold. Then heat up the liquid on the
stovetop and return the meat to the liquid to warm
up. Optional- Serve on warm flour tortillas. Top
with shredded lettuce, diced tomatoes, grated
cheese, avocado slices, salsa, and whatever else
you'd like.
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