Cut the beef in half and season well with salt and pepper. Cutting the beef in half helps to ensure it cooks evenly and each piece is fork tender with no undercooked middle.

Heat the butter/oil in the inner pot.

Sear each piece of beef well, turning with tongs to make sure all surfaces are nicely browned.

Add the whole garlic cloves, stock and BBQ sauce to the pot.

Put the lid on and turn the instant pot to pressure cook. (If you can choose between LOW and HIGH, choose the HIGH setting.

Select 'manual' and set the timer for 60 minutes.

Once the time is up, let the pressure release naturally for 10 minutes before turning the valve to vent.

Open the lid and remove the beef with tongs. Shred with two forks removing any overly fatty bits of meat

Meanwhile select the sauté mode on the instant pot, remove the garlic cloves and cook the remaining sauce until it thickens to the desired consistency.

Add the shredded beef back to the sauce and warm through before serving.

Preheat the oven to 300ºF/150ºC.

Cut the beef in half and season with salt and pepper. Cutting the beef in half helps to ensure it cooks evenly and each piece is fork tender with no undercooked middle.

Heat the oil in a dutch oven or heavy bottomed saucepan with a lid over a medium high heat.

Sear each piece of beef well, turning with tongs to make sure all surfaces are nicely browned.

Add the whole garlic cloves, stock and BBQ sauce then put the lid on the pan.

Roast in the oven for 3-4 hours - until meat is fork tender.

Remove the beef with tongs. Shred with two forks, removing any overly fatty bits of meat.

Meanwhile remove the garlic cloves and cook the remaining sauce over a high heat on the stove until it thickens to the desired consistency.

Add the shredded beef back to the sauce and warm through before serving.

Cut the beef in half and season well with salt and pepper. Cutting the beef in half helps to ensure it cooks evenly and each piece is fork tender with no undercooked middle.

Add all the ingredients to the slow cooker along with the beef.

Cook on high for 4 hours or 6-8 hours on low.

Remove the beef with tongs. Shred with two forks, removing any overly fatty bits of meat.

Meanwhile select the sauté mode on the slow cooker, remove the garlic cloves and cook the remaining sauce until it thickens to the desired consistency. If your slow cooker doesn't have a sauté setting then you can do this in a large saucepan on the stove.

Add the shredded beef back to the sauce and warm through before serving.