Combine all ingredients and pour over meat in a raoser. Slice onions on top. Cover and cook at 250 for 4 1/2 hours. Remove bone and fat. Continue booking another hour, stirring occasionally. Using 2 forks shred beef while still in liquid. Pour off any fat. Stir remaining juice thoroughly into meat. Serve on bun. May be made ahead and save last 1/2 hour for reheating.
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