Slow cooker method:

• Season and sear beef. If needed, pat the beef dry with paper towels. Then, season liberally with salt & pepper, using about 1 teaspoon of coarse salt per pound of meat. Heat olive oil in a large skillet over medium-high heat. Sear the beef until golden brown on both sides, about 2-3 minutes per side.
• Slow cook the meat. Transfer the beef to a slow cooker and add the remaining ingredients. Cover and cook on low for 8-10 hours (high for 4-6 hours).
• Shred and serve. Remove the beef and pineapple from the slow cooker using a slotted spoon. Reserve about 1 cup of cooking liquid. Discard the bay leaf. Shred the meat and return it to the pot, along with the pineapple. Adjust seasoning with salt & pepper and add cooking liquid as desired. Before serving, garnish with green onion and cilantro.

Instant pot method:

• Season and sear beef. If needed, pat the beef dry with paper towels. Then, season liberally with salt & pepper, using about 1 teaspoon of coarse salt per pound of meat. Heat olive oil in a large skillet over medium-high heat. Sear the beef until golden brown on both sides, about 2-3 minutes per side.
• Pressure cook the meat. Transfer the beef to your Instant Pot and add the remaining ingredients. Cook on high pressure for 2 hours with the lid in sealing postition. Allow the pressure to release naturally.
• Shred and serve. Remove the beef and pineapple from the slow cooker using a slotted spoon. Reserve about 1 cup of cooking liquid. Discard the bay leaf. Shred the meat and return it to the pot, along with the pineapple. Adjust seasoning with salt & pepper and add cooking liquid as desired. Before serving, garnish with green onion and cilantro.

Oven method:

• Season and sear beef. If needed, pat the beef dry with paper towels. Then, season liberally with salt & pepper, using about 1 teaspoon of coarse salt per pound of meat. Heat olive oil in a large skillet over medium-high heat. Sear the beef until golden brown on both sides, about 2-3 minutes per side.
• Roast the meat. Preheat your oven to 350°F. Transfer the beef to a Dutch oven or covered casserole dish and add the remaining ingredients. Cover and cook for about 3 hours, until the beef is tender enough to shred.
• Shred and serve. Remove the beef and pineapple from the slow cooker using a slotted spoon. Reserve about 1 cup of cooking liquid. Discard the bay leaf. Shred the meat and return it to the pot, along with the pineapple. Adjust seasoning with salt & pepper and add cooking liquid as desired. Before serving, garnish with green onion and cilantro.