Refer to above blog post for step-by-step photos and answers to frequently asked questions and substitutions.

Crockpot instructions: Add the trimmed, seasoned beef to the slow cooker. Pour the blended pear-ginger sauce over top and toss to coat. Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and shreds easily. While you shred the meat, simmer the juices in a saucepan over medium heat until reduced by half. Return meat and liquid to the crockpot and toss to combine.

Oven instructions: Place the beef in a Dutch oven, pour the sauce over top, and toss to coat. Add 1/2 cup of water to prevent scorching. Cover with a tight-fitting lid and bake at 300°F for 3½ hours, until fork-tender. Check it a couple of times during the cooking process to make sure the sauce isn’t over-reducing; you may need to add another splash of water. Once the meat is fork-tender, remove the beef to shred. You may not need to reduce the liquids, as they may already be thickened by the time in the oven. But if you have quite a bit of juices, simmer them on the stovetop until reduced by half. Return meat to juices, tossing to coat. If you don’t have a Dutch oven, you can try this in a baking dish covered tightly with foil, but make sure to check it often and add water as needed so the sauces don’t scorch. Making this in the oven is not as forgiving as in the Instant Pot or Crockpot, so make sure to keep your eye on it.