I'll be honest, when friends first asked me to make something that tasted like pulled pork but followed kosher rules, I thought it was impossible. How do you get that same smoky, tender, fall-apart texture without the actual pork? Turns out, chuck roast is your answer. This cut has enough fat and connective tissue to break down beautifully during a long, slow cook, giving you those perfect shreds that soak up all the BBQ flavors. The trick is in the spice rub and the cooking method. I start with a dry rub that's heavy on paprika and brown sugar, then add some coffee grounds for that deep, smoky flavor you'd normally get from a smoker. The chuck roast goes into a low oven for hours until it practically falls apart when you look at it. Once it's tender enough to shred with a fork, I mix in a tangy BBQ sauce that's got enough vinegar to cut through the richness. What really makes this work is patience. You can't rush the process. The meat needs time to break down completely, and that happens somewhere around the four hour mark. I like to check it every hour or so, adding a little beef broth if it looks like it's drying out. When it's ready, the meat will shred easily and have absorbed all those smoky, sweet flavors. This is perfect for Shabbat dinner when you want something special but don't want to stress over timing. You can start it in the afternoon and let it cook while you're doing other things. Serve it on challah rolls with some crunchy coleslaw, or pile it over baked sweet potatoes for a hearty weeknight meal.