Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
In a large Dutch oven, melt the bacon fat or lard over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours. Remove from oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
Store in the refrigerator for up to 3 days. It can also be wrapped tightly in tin foil and frozen for up to a month.
Serve over cilantro lime cauliflower rice with chopped avocado. It’s also great with some shredded cheddar cheese on top and garnished with fresh cilantro.You can also make this shredded beef recipe in a slow cooker or an Instant Pot. For a slow cooker, you will want to brown the beef first before adding it to the crock pot. Cook on low for 8 hours. For an Instant Pot, use the sauté function to brown the beef and then manual or stew/meat for 70 minutes.