-
1
Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
-
2
In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
-
3
Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
-
4
Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
-
5
When the time is up check tenderness. The meat should pull apart with a fork easily.
-
6
Remove the roast from the pan to a plate if it is done.
-
7
The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
-
8
On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
-
9
Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.
