BBQ shredded meat 

Use beef or pork. This 50 lb roasting made 20 quarts of shredded meat.

**Use pork butts (from Costco) for soft flavorful meat.
Cut across the grain into 4-5 inch pieces:
about 50 lb beef or pork with enough fat on it. Into two four-inch deep hotel pans.

Sprinkle and massage in BBQ seasoning until it is wet looking and no more will stick.

Let sit an hour or so at room temp or overnight in fridge.

Roast at convection 450* about 40 minutes. Switch racks and lower heat to 400* for another 30-40 minutes. Switch again and lower to convection 300*. Put the covers on when the meat is well-browned. Roast until it is soft tender (200* internal temp) and grain is loose.

*After the meat chunks are well-browned you can put the covers on and turn it way down to 170* if you just want to give it time without watching it.

You may want to broil just a bit until the juices concentrate and the tops brown. Stir around so more of the top browns a little.

The whole process was completed in one daytime. The result was juicy but flavorful meat with no drippy liquid. Stir to shred and let sit 30 minutes or more until serving.

Also try splashing in some cider vinegar (12-16 oz) and (tomato paste and molasses) towards the end to taste. This will make it more like a BBQ sauce. Maybe add some onions cut very small as it is roasting too! I did put the tomato paste and molasses in and I think it dulled the flavor.

The shredded meat freezes well, keeps well in the fridge, and us useful for nachos, mexican casserole, on potatoes, or on buns. Serve with BBQ sauce.

**I made this then refrigerated it. I reheated on convection 400* 60-90 minutes, switching racks a few times and stirring once in a while. This heated it up to 180*. Then wrapped it all in three thicknesses of towels. This kept for 3 hours and cooled only to 140*. (safe temp is above 130*).

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