AIP Barbacoa 2 1/2 insta or 10 1/2 slow cooker

Pat beef shoulder or brisket dry with paper towels. Combine oregano, garlic powder, onion powder, thyme, turmeric, ginger and 1 tsp salt. Rub all over shoulder. Optional: wrap seasoned shoulder in plastic wrap and refrigerate overnight or up to 24 hours. Place chopped cilantro, onion and garlic in the bottom of a pressure cooker (it’s the perfect size for an InstaPot!) or slow cooker. Wrap bay leaves and cinnamon sticks in butcher’s twine to make a little bouquet garnis and place in the bottom of the pressure cooker or slow cooker as well (this just makes it easier to remove later). Place the seasoned beef shoulder (or stack briskets) over the herbs. Add the fish sauce, blackstrap molasses, lime juice, apple cider vinegar and remaining salt. Pour beef broth in until shoulder is just covered (about 4 cups). If you run out of broth, top up with water. Cook on high pressure for 2 hours in a pressure cooker or cook for 8-10 hours on low in a slow cooker. Remove beef from pressure cooker or slow cooker, and let cool 5-10 minutes. Meanwhile, remove bouquet garnis and then simmer cooking liquid to reduce by half. If you’re using an InstaPot, you can do this easily by using the saute function. If you’re using a slow cooker, you’ll want to transfer liquids to a pot on the stove top to simmer. After the beef has rested and while the liquid is simmering, shred beef by using two forks and pulling in opposite directions, repeatedly. Once liquid is reduced, place in a blender and blend on high for 30 seconds to form a smooth puree. You should end up with about 5 cups of puree, give or take. Pour puree over pulled beef and mix to evenly coat. If you like, you can pour a few cups and taste and see how you like it, add a little more, and keep going until it’s exactly to your liking! Serve with guacamole and fresh limes, as a lettuce wrap or with my AIP Paleo Flour Tortillas!