Preheat to 350ºF.
Remove meat from package. For best results, sear to render the fat before roasting.
Heat two tablespoons of oil in a skillet over medium heat. Once pan is hot, sear meat until brown on all sides.
Place seared roast in roasting pan and fill with water until bottom is covered.
Cover with foil and roast for two hours, or until an internal temperature of 180ºF is reached.
Remove roast from oven and let rest for 10 minutes before serving.
Appliances vary. Heating times approximate.
Place roast in slow cooker and set temperature to low.
Place lid on and cook on low for 6-7 hours or until an internal temperature of 200ºF has been reached.
Remove from slow cooker for 5 minutes before slicing or shredding.
TIP: Add up to ½ cup of water to cover the bottom of the slow cooker for additional juiciness.