-
1
Preheat an oven to 325F Season the meat with salt and pepper.
-
2
Heat the oil in a 4 Qt pot over high heat and sear the meat on all sides till nicely browned.
-
3
Remove the meat and set aside.
-
4
Allow the pot to cool down and then saute the onions and garlic over low heat in the same pot till the onions are translucent, about 5 minutes.
-
5
Stir in the broth and heat while scraping the bottom of the pan.
-
6
Stir in the liquid smoke and top it with the seared roast.
-
7
Place a lid on top and bake in a preheated 325F oven for 3 4 hours.
-
8
DO NOT open the oven door during the first 3 hours of roasting time.
-
9
Remove meat to a plate, cover it with a foil tent and allow it to rest for 15 minutes.
-
10
Shred it with a couple of forks into fine shreds.
-
11
Then return the meat to the broth in the cooker, stir well and use immediately or let it cool to room temperature.
-
12
Transfer to freezer proof containers and freeze for future use or use immediately for making green chili or carnitas.
-
13
Freezing the meat in broth allows the meat to remain tender and moist while in the frozen state, defrosting and reheating.
-
14
This is an important note to adhere with freezing fresh fish as well, but use water instead of broth.
