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3-5 lb. roast
1 c. water
1 Tbsp. garlic powder
1 Tbsp. oregano
5 bay leaves
3 Tbsp. real lemon juice
1/8-1/4 tsp. red peppers
salt and pepper to taste

Bake on 350 degrees for 3 hours covered (or Crock pot all day). Take
out shred and place back in juices. Serve with pepperoncini

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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