Sort ingredients
jamiesabatino
QR Code
Listen
Pdf
Preheat your oven to 325°F.
Season the roast generously on both sides with salt and pepper.
Add to a large casserole dish or Dutch oven, cover with a lid or foil, and bake for 1 hour per pound of meat.
Remove the roast from the oven and raise the oven temperature to 425°F.
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 minutes.
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.