The night before, put the meat and salt in the crockpot. Cook on low 8-10 hours.
The next morning, drain and shred the meat. It will be very tender.
Put the shredded meat back in the crockpot and mix in all the other ingredients.
Cook another 2-6 hours on low, watching so it doesn’t burn.
I froze it in approximate 4 cup quantities. That was enough for our family of 6 to eat dinner and have a bit of leftovers for the next day. Janet says she sometimes freezes it in muffin cups, then drops those into a ziplock freezer bag. That would be perfect for individual sandwiches.