Preheat oven to 325°F
Season roast generously on both sides with salt and pepper
Add to a baking dish, cover with foil or lid, and bake for 4 hours
Remove roast from oven and shred into large chunks using two forks (if not pulling apart easily, bake for additional 30 minutes)
Raise oven heat to 425°F
Toss shredded pieces in rendered fat and place back in oven uncovered for about 25 minutes until crispy ends form
Serve and enjoy
Optional: Toss carrots and potatoes with olive oil, salt, and pepper and roast for 45 minutes at 425°F
