Pat the meat dry, and rub the outside thoroughly with the spice mix.You can let the meat rest, for example wrapped in plastic wrap in the refrigerator, but you can also start roasting it right away.

Peel the onion, cut it in half, and slice it into rings or half-moons.

Place the onion on the bottom of a covered oven-safe dish, pour a little hot water over it, and place the meat on top.

Cover it, place it in the oven, and roast for 4 and a half hours.You do not need to do anything with it; just leave it to roast under the lid.

Remove the dish from the oven, and using tongs and/or spatulas, transfer the meat to a plate or bowl. Let it rest for half an hour.

Place the meat itself in a larger bowl. Using two forks, “pull” it apart into stringy pieces.

Remove the onion from the juices, and either add it to the meat or serve it separately, to taste. Serve the juices with the meat as well, and you can also mix a little of it directly into the serving bowl with the meat—it will make it juicier.

Serve to taste on its own or in a hamburger bun.Add American coleslaw, apple cider vinegar seasoned with chili or cayenne pepper, or possibly BBQ sauce.