Instructions: Bake in low oven (275 degrees) for 4-5 hours, turning a couple times. Check for "fork doneness" toward end. Separate the meat from the gravy. Cover both with plastic wrap and refrigerate over night. The next day, skim off fat and discard. Slice the meat ACROSS the grain; pour gravy over, and return to (375 degree) oven for an hour.

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