Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  Alternatively, you could cook the meat in the crock pot on high for 6 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Break the meat into smaller bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  Remove the meat and repeat the process until all the meat is cooked.