Salt all sides of the meat and let it sit at room temp for 30 min - 1 hour.
Heat dutch oven over medium-high heat, add fat (tallow, butter, avocado oil, ghee, etc.) to coat the pan. When hot, brown all sides of the salted meat until deeply golden.
Deglaze the pan with some kind of acid from your flavor enhancers. Apple cider vinegar, balsamic vinegar, pickled jalapeno juice, pickle brine, etc.
Add your water or broth until the meat is 50% covered and stir with wooden spoon to get any bits off the bottom, then add the rest of your flavor enhancers.
When browned, pour in some liquid (filtered water, stock, etc.) and stir with wooden spoon to get any bits off the bottom.
Then bring to a boil and cover the pot, and place in oven at 225F for 6 hours or if you're short on time do 300 F for 3-4 hours.
Remove from the oven, shred with a fork and admire the most amazing roast.
Save the stock for soup, cooking rice or quinoa, making no-boil pasta, etc. Whatever you do, DO NOT discard.
