Rub roast with salt and pepper in a 4-quart Dutch ovenÂ over medium-high heat. Brown meat on all sides in oil. Transfer meat to a crock pot.
Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours, or until meat falls apart with a fork.
To serve, carve meat and spoon some sauce over. Serve with jasmin rice and vegetables.Â If you would prefer to make pulled pork, take two fork and pull the meat apart.
Â Place just the meat into a large deep bowlÂ and add your favorite barbecue sauce, mixing the meat and sauceÂ all together then serve on a hard roll orÂ bun.