I'll be honest, when I first started keeping kosher, I thought I'd have to give up one of my favorite comfort foods forever. Those smoky, tender pulled pork sandwiches from my pre-kosher days seemed like a distant memory. But then I discovered the magic of slow-cooked beef chuck roast, and let me tell you, it's become one of my family's most requested meals. Chuck roast is the perfect substitute here because it has all that marbling and connective tissue that breaks down beautifully in the slow cooker. After eight hours on low heat, you get those same tender, shreddable results you're craving. The key is picking a good piece of meat with visible fat throughout, not a lean cut that'll turn stringy. What makes this version really work is the spice rub and the liquid combination. I use a mix of paprika, brown sugar, and garlic powder that creates this incredible crust, even in the moist environment of the slow cooker. The liquid is where I get creative with kosher wine and beef broth instead of the usual beer. Don't skip the apple cider vinegar either - it adds that tangy bite that cuts through the richness. These sandwiches are perfect for Shabbos lunch or any time you want something that practically cooks itself. I like to serve them on challah rolls with coleslaw and pickles on the side. The meat keeps beautifully for days, so it's great for meal prep too.