Using 2 Tablespoons of our Mexican in a Minute seasoning, season the meat on all sides, let it sit for 30 minutes, or over night. Get a cast iron skillet nice and hot so you can sear it on all sides.
Make sure to give it a nice "crust" when searing it to help trap in the juice. Your pan needs to be really hot to achieve this. Don't be afraid to burn it a bit - it's only adding flavor!
After searing the meat, place it along with the onions and stock in a large baking dish. You want to cover the meat 1/2 way with the stock so add a bit more if necessary.
Sprinkle the last 2 tablespoons of Mexican in a Minute seasoning, then cover with foil and bake at 250 degrees for 2 hours.
Allow the meat to cool enough so you don't burn your self. You can use your fingers, or take 2 forks, and gently pull the meat apart. (Save the juice to add some to the meat after shredding.)
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