NOTE: This recipe is for 2.5lbs of meat (I recommend shoulder roast), so adjust quantities according to the size of roast you have.

Ingredients

• Boneless Beef Shoulder Roast, approximately 2.5 lbs
• drizzle of olive oil (to coat bottom of pan)
• ¼ cup of lime juice
• 1 Tbsp + 1 tsp chili powder
• 2 ½ teaspoons garlic salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar

Instructions

1. Coat the bottom of the Instant Pot pot in oil.
2. Cut the roast into about 5-6 pieces and arrange them in the pot.
3. Pour the lime juice over, then sprinkle the seasonings over.
4. Cook at high pressure for 1.5 hours (maybe less, but 1.5 lends very tender meat).
5. Once pressure has been released, shred and serve.

CROCKPOT ADAPTATION: Follow  steps 1-3, then cook 4-6 hours on high, depending on the size of roast. Once fully cooked through, shred and serve.