Heat the olive oil in a large frying pan or in your slow cooker if it goes on the stove or has a frying option.

Cook the meat for a couple of minutes on each side just to brown it. When you first put it in, season the upside with salt and pepper. Repeat when you flip it.

Meanwhile roughly slice the onions and place them in the bowl of your slow cooker or baking dish.

Once the meat is sealed on all sides pop it on top of the onions (if you used your slow cooker bowl to seal the meat then lift the meat and throw the onions underneath).

Cook on low for 8-10 hours or high or 4-5 hours or until the meat falls apart when you poke it with a fork.

Gently take the chunk of meat out of the slow cooker and use two forks to shred it up.

Return the meat to the slow cooker and cook on low with the lid removed for another hour. This step is just to cook off excess juice but you can skip it if you’re ok with the juice.