Margarita Beef (Slow-Cooker, Instant Pot, or Stove Top)

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  Beef Chuck Roast
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  2½ Teaspoons Kosher Salt, Plus More To Taste
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  2 teaspoons freshly cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ cup tequila blanco
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  Orange Juice, Fresh(120g)
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  Lime Juice, Fresh(60g)
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  Avocado
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  Cilantro, Fresh(60g)
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  Yellow Onion
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  JalapeñO Pepper
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  Tortilla, Corn, 6-Inch

Instructions

1. 1Pat the beef dry with paper towels and season generously all over with salt and pepper.
2. 2Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, add the beef and cook 4–5 minutes per side, turning occasionally, until deeply browned on all surfaces. Transfer browned beef to a clean plate.
3. 3Return all beef to the pot and add the orange juice and lime juice. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover partially and cook 1½–2 hours, stirring occasionally, until the beef shreds easily with a fork.
4. 4Using two forks, shred the beef directly in the pot into bite-sized pieces. Toss to coat with the braising liquid. Taste and adjust seasoning with additional salt if needed.
5. 5Increase heat to medium-high and cook the shredded beef uncovered for 8–10 minutes, stirring frequently, until the liquid reduces and the meat edges begin to caramelize and crisp.
6. 6While the beef finishes, combine the avocado, remaining lime juice, cilantro, onion, and jalapeño in a medium bowl. Season lightly with salt and toss gently to combine.
7. 7Divide the shredded beef evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate.
8. 8To serve, warm the beef gently in a skillet or microwave, divide among the tortillas, and top with the avocado salsa.