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I always do a casserole type dish overnight - I have a great ceramic clay pot I bought in Bulgaria which cooks wonderfully. I usually but a piece of pork (leg part for the dark meat - with bone through) I pour over beer add onions, garlic (sometimes celery) oregano - bay leaves a little chili powder and I sometimes dissolve a tbsp of honey in a little hot water (and in that goes too!) - throw everything in - lid on and leave it cooking all night - always tasty - never dry because of the dark meat ... the pale meat goes dry sometimes.