I sauteed a Texas Sweet that I had and layered it with some dehydrated trinity with garlic on top in my large slow cooker
This is the onion mixture stained from the juices
This is the juices.
Again I took a different tact on the sauce. I usually stick blend the vegetables into the juice to create the sauce. This time I used a dry roux to thicken the juices. When thicken I put back in the onions and stuff. The meat was so tender I could shred it with my hands. After shredding I put that in the gravy and onions and reduced until it was thick. Now I have a sort of debris. I will use this to make flour burritos, stuff in pita bread, make po boys etc