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1
Preheat oven to 275.
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2
Add the oil to a large dutch oven or oven-proof pot and heat to med-high.
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3
Brown meat on all sides and set aside on a platter.
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4
Add onions and garlic to pot and saute until the onions start to go translucent.
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5
Add the remaining ingredients and stir to combine.
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6
Bring braising liquid to a boil for a couple of minutes, long enough to dissolve the bullion cubes.
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7
Put the roast and any accumulated juices back in the pot, cover, and put in the oven.
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8
Cook for roughly 5 or 6 hours.
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9
When the meat is tender enough to separate with a fork, you're done.
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10
Allow to cool enough to handle, or, put meat and enough liquid to cover in a container and stick in the fridge overnight.
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11
The next morning, skim off the solidified fat and proceed.
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12
If using an exceptionally stringy and tough cut of meat like brisket, cut into chunks across the grain of the meat.
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13
Using your hands, or forks, or whatever your favorite pork-pulling implements usually are, shred the meat.
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14
Serve on rolls, hamburger buns, etc.
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15
topped with BBQ sauce or to enhance the beefiness, don't overlook your braising sauce!.
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16
Take some of the liquid you cooked the meat in, put it in a saucepan and boil it for 10 or so minutes, long enough to reduce it down a bit.
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17
Spoon this over the meat and let it soak into the roll, or put it in separate cups/bowls for dipping.
