Here you are guys,
Like I say a few days hanging if possible. Then I take the roasts off the back legs and put them in gallon sized zip lock bags and into the fridge for about three days. I don't marinade the meat at all but everyday I do pour the blood out of the bags and wash off the meat quickly and put it back in bags and fridge.
On cook day I cut all the silver skin off the meat and out from in between the muscle sections.
I then salt and pepper the meat and put some oil in a skillet and brown the meat on all sides quickly. Probably in skillet about 6 minutes. I put two or three beef or vegetable bouillon cubes in the crock pot and fill half way with real orange juice (just make sure all meat is covered with juice). Add one can of tomato paste, some apple vinegar, liquid smoke, worcheshire and add your spices. I use onion powder, garlic powder more salt and pepper. I turn pot on high for an hour then turn down to low for the remaining 9 hours.
Pull it out and shred it up. I then put in the fridge. When I want to eat some I put some meat in the microwave to warm it for a minute. Pull it out and add favorite BBQ sauce and mix in well. Butter and toast some buns in a skillet, flop on some meat and eat hot. Unbelievable good.
Topic: Reaping the harvest (Another Recipe Added) (Read 625 times)
