assignmentPREPARATION
Cut the roast into 4-6 large chunks, removing as much fat as possible.
Sauté roast chunks in a skillet, then remove pieces to the pressure cooker.
Add onion to the skillet and cook until onions start to become translucent, about 3 minutes. Add garlic, cumin and oregano and cook an additional minute. Pour in broth, chipotle chilies, lime juice, cider vinegar, salt, pepper, cloves and bay leaves and stir to combine; then pour over roast chunks in the pressure cooker.
Cook for 60 minutes.
Allow cooker to sit for 5 minutes; then release pressure manually.
Using a set of tongs, remove roast chunks to a cutting board with a set of tongs. Using 2 forks, shred the beef. Once shredded, return meat to the pressure cooker and stir to coat the meat in the left over juices. Serve in tacos, burritos or bowls. Meat will be very wet. Allow to drain if needed, but the extra flavor is worth the final coating in juices.