Beef Carnitas

Cut the beef into 3-inch chunks, trimming away any very large pieces of fat. (No need to be precious, just discard the very large, in-the-way pieces) Season the meat on all sides with salt, pepper and taco seasoning.

Instant Pot

Place the beef chunks in the Instant Pot. Add the garlic, orange juice and tomatoes. Secure the lid, set the valve to ‘sealing’ and pressure cook on high for 45 minutes. When the timer is done, natural release for 10 minutes and then set the valve to ‘venting’ for quick release. Remove the meat chunks with tongs and set on a cutting board. Set the Instant Pot to ‘Sauté’ mode to bring the remaining juices to a boil and reduce/thicken for a few minutes while you shred the beef. Use two forks to shred the meat- it should be very tender and falling apart. Turn off your Instant Pot and return the meat to the juices, tossing to combine.

Oven instructions

 Preheat oven to 300 degrees. Add the seasoned beef, tomatoes, orange juice, and garlic  to a large dutch oven or oven-safe pot with tight-fitting lid. Place in the oven and cook for 2 ½ hours. Remove lid, ensure there is enough braising liquid (if needed add some warm beef broth or water) and continue to simmer another 30 minutes until beef is easy to shred with two forks. Shred the beef, reducing the remaining liquid on the stovetop, if desired. Return beef to the pot, tossing to let it soak up all that juicy goodness.

Crockpot instructions

 To make slow cooker Mexican shredded beef, place the seasoned beef chunks in a large crock pot and cover with garlic, tomatoes and orange juice. Cook on low for 6-8 hours until beef is tender and falling apart. Remove meat, shred with two forks. You can transfer the cooking liquid to a saucepan to reduce and thicken for a few minutes, but not required

Avocado Chimichurri

1. Cube the avocado and squeeze it with lime to prevent browning. Place avocado, jalapeño and red pepper flakes in a bowl.
2. In a food processor or blender, combine the cilantro, parsley, salt, pepper, garlic and red wine vinegar, pulsing to combine- about 15-30 seconds.
3. Add the olive oil and process again until smooth, scraping down the sides as needed.
4. Pour the chimichurri onto the avocado and gently toss everything to combine.