• In a small bowl, stir together ingredients for the spice rub until combined.
• Sprinkle the meat chunks with about 4 to 5 tsp, patting it into the meat so it sticks. Reserve the remaining spice rub for later.
• Proceed with your preferred cooking method.

Instant Pot

• Add oil to the Instant Pot insert with the Instant Pot set to Sauté. Once hot, add meat chunks and sear on all sides, about 2 minutes per side. Remove and set aside.
• Add garlic and onion, cooking until softened, about 3 to 4 minutes, stirring occasionally.
• Pour in orange juice and lime juice to deglaze the bottom of the insert. Make sure that you use a wooden spoon to scrape up the browned bits on the bottom of the insert.
• Stir in crushed tomatoes, beef stock, water, and the rest of the spice mixture. Return beef to the pot.
• Pressure cook for 50 minutes on High pressure. Manually release pressure once done cooking.
• Remove meat and shred with two forks.
• While shredding the meat, set the Instant Pot to Sauté. Reduce the liquid for about 10 to 15 minutes to thicken it. Taste the sauce and season with salt and pepper to taste.
• Return shredded meat to the sauce. Serve as desired in warmed or charred tortillas with your favorite toppings.

Stovetop

• Add oil to a large heavy-bottomed pot over medium-high heat. Once hot, add meat chunks and sear on all sides, about 2 minutes per side. Remove and set aside. Reduce heat to medium.
• Add garlic and onion, cooking until softened, about 3 to 4 minutes, stirring occasionally.
• Pour in orange juice and lime juice to deglaze the bottom of the insert. Make sure that you use a wooden spoon to scrape up the browned bits on the bottom of the pot.
• Stir in crushed tomatoes, beef stock, water, and the rest of the spice mixture. Return beef to the pot.
• Bring to a simmer and reduce heat to low. Cover with a lid and simmer gently for 2 hours. Remove the lid and cook for another 30 minutes until tender and falling apart.
• Remove meat and shred with two forks.
• While shredding the meat, bring the liquid in the pot to a boil. Reduce the liquid for about 10 to 15 minutes to thicken it. Taste the sauce and season with salt and pepper to taste.
• Return shredded meat to the sauce. Serve as desired in warmed or charred tortillas with your favorite toppings.

Slow Cooker

• Add oil to a large skillet over medium-high heat. Once hot, add meat chunks and sear on all sides, about 2 minutes per side. Remove and set aside. Reduce heat to medium.
• Add garlic and onion, cooking until softened, about 3 to 4 minutes, stirring occasionally.
• Pour in orange juice and lime juice to deglaze the bottom of the skillet. Make sure that you use a wooden spoon to scrape up the browned bits on the bottom of the pan.
• Add the mixture to a slow cooker along with crushed tomatoes, beef stock, water, and the rest of the spice mixture. Add beef.
• Cook on Low for 8 hours (4 to 6 hours on high) until it easy shreds and is tender. Remove the meat and shred.
• Add the liquid from the crockpot to a pot. Reduce on the stove over medium-high heat for about 10 to 15 minutes to thicken.
• Taste and season with salt and pepper, if needed.
• Add meat back to the sauce. Serve as desired in warmed or charred tortillas with your favorite toppings.