To begin, salt and pepper the roast on both sides with 1/2 teaspoon each of the salt and pepper.
Place the coconut oil in your Instant Pot and press the "sauté" button
When the oil is nice and hot, place the roast inside the cooker and let it sit for 5 minutes unmoved to sear the meat. Carefully turn it over and sear the other side for 5 minutes as well. Press "cancel" on the Instant Pot.
In a bowl, combine the garlic, bay leaves, beef broth, ACV, sliced onion, cumin, chopped chipotle peppers, and the adobo sauce. Pour this all over the top of the meat.
Close your Instant Pot and press the "manual" button. Then adjust the time to 90 minutes. Let it run the full 90 minutes on high pressure.
When the cycle is nearly finished, combine the tomato sauce, green chiles, chili powder, cinnamon, cloves, and remaining 1/2 teaspoon each of sea salt & black pepper. Set it aside for a moment.
When the cooking cycle is finished, carefully release the pressure and open the lid. Using two forks, shred the meat.
Pour in the sauce mixture and stir it all together
Press the "sauté" button and place the lid on the Instant Pot just enough to allow heat and steam to escape, but not let anything splatter about. Let this cook for 25-30 minutes, giving the liquid time to cook down and condense a bit.
Serve the beef on paleo/keto tortillas, topped with the avocado/guacamole and mayo with a squeeze of lime and garnish with the cilantro.
Enjoy!
Notes
To prepare this in your slow cooker, sear the salt & peppered roast in the oil in a Dutch oven on both sides as described.Place the roast in your slow cooker and top with the first set of ingredients. Cook for 6-8 hours, or until the roast can be easily shredded with a fork.Carefully transfer the contents of your slow cooker to a Dutch oven and add the final sauce ingredients. Cook this on your stove over medium heat with a lid slightly ajar for 25-30 minutes, or until the liquid is reduced by half.Serve as described.