To make in the Instant Pot:

1. Generously season the roast with salt and pepper.
2. Sear in the Instant Pot using the saute function, until browned on all sides.
3. Add the salsa verde, chilis, and tomatoes, onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar, and 1/2 cup of water and stir.
4. Seal the Instant Pot and set to Manual / High Pressure / 45 minutes.
5. When the timer goes off, release the pressure using the quick release.
6. When all of the team and pressure has released, remove the cover.
7. Shred the meat with two forks, removing any connective tissue.
8. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese and sour cream (if not on Whole 30) etc.

To make in the crock pot:

1. Generously season the roast with salt and pepper.
2. Sear in a hot pan until browned on all sides.
3. Place the meat in the bottom of a 5qt crock pot (slow cooker).
4. Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in.
5. Deglaze and bring to a boil.
6. Pour over the meat in the crock pot.
7. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.
8. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender).
9. Shred the meat with two forks, removing any connective tissue.
10. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese and sour cream (if not on Whole 30) etc.