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Preheat your oven to 325.
Season the roast generously on both sides with salt and pepper.
Add to a baking large casserole dish or Dutch oven, cover (with a lid or foil), and bake for 1 hr per pound of meat.
Remove the roast from the oven and raise the oven temperate to 425.
Using two forks, shred the meat into large chunks. (If the roast is not pulling apart easily, put it back in the oven for 30 min).
Toss the shredded pieces of roast around in the rendered fat and place it back in the oven, uncovered, for 20-25 minutes until you see some nice crispy ends.
Serve with mashed potatoes or roasted vegetables and enjoy!