I love a hands off slow cooking meat situation. If you have a group coming over, add an extra 50% of everything to stretch the recipe further. I know you all don’t want oven time, so note that this could also be done in a slow cooker (not tested, but guessing on high for 5 hours?), or you could put a covered foil tray on a smoker and get the same results, but it will likely take a bit longer.

I like to do this a day in advance, because I find it easier to pull the extra fat off of the pan juices once it’s cold or at room temperature. It is also fine immediately after cooking and shredding the meat, in which case you can try to remove some of the fat from the pan juices, or just leave it.