Pressure-Cooker Beef Carnitas

• 2 tablespoons kosher salt
• 2 tablespoons packed brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 (3 pounds) boneless beef chuck roast
• 3 tablespoons canola oil
• 2 large sweet onion, thinly sliced
• 3 poblano pepper, seeded and thinly sliced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 jar (16 ounces) salsa
• 16 flour tortillas (8 inches), warmed
• 3 cups crumbled queso fresco or shredded Monterey Jack cheese
• Optional toppings: Cubed avocado, sour cream and minced fresh cilantro

1. Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.)
2. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Brown roast on all sides. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure .
3. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

kosher salt, brown sugar, ground cumin, paprika, chili powder, garlic, ground mustard, oregano, cayenne pepper, boneless beef chuck roast, canola oil, sweet onion, pepper, peppers, salsa, flour tortillas, queso fresco, avocado

Taken from www.tasteofhome.com/recipes/pressure-cooker-beef-carnitas/ (may not work)