A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs):
Canola oil, for greasingStep 1
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.Preheat oven to 300°F. Transfer adobo mixture to a large Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.
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