6 to 8 lbs. boneless rump roast
2 c. water
2 c. red cooking wine
6 onions, chopped
20 to 24 whole allspice
4 tbsp. seasoned salt
6 to 8 beef bouillon cubes
4 to 6 cloves garlic, sliced
1 tsp. barbecue spice
1 lg. green pepper, chopped
1 tsp. thyme

Cook in crock pot until meat is falling apart. Separate meat with fork and serve on buns.