Round 2 involved shredding the roast after the first three and a half hours, filling the pan half-full with water for the first four hours, then pouring the broth off off to be the start of a stew, spooning reserved bacon grease over the top of the shredded bits, and adding more seasoning. Less dry, more greasy; great with sourdough bread.

Dipped sourdough bread in some of the juice, too.