Slow-Cooker Shredded Beef & Air-Fryer Plantain Tostones (Gluten-Free, Caribbean-Inspired)

Place beef chuck roast, sliced onion, minced garlic, allspice, smoked paprika, cumin, salt, pepper, and thyme sprigs into a slow-cooker. Pour in orange juice and beef broth. Cover and cook on low for 7 hours, or until the beef is very tender and shreds easily.

While beef cooks, peel plantains and slice into 1-inch rounds. Soak in salted water for 15 minutes, then drain and pat dry.

Preheat air-fryer to 400°F. Lightly brush plantain rounds with avocado oil and arrange in a single layer in the basket. Air-fry for 5 minutes.

Remove plantains, carefully flatten each round with a spatula or the bottom of a glass to about 1/2-inch thick. Brush both sides with more oil. Return to air-fryer and cook for another 4 minutes until golden and crisp.

For the salsa, combine cilantro, lime juice, minced red onion, and jalapeño in a small bowl. Season with a pinch of salt and mix well.

Shred the cooked beef, discarding thyme stems. Serve beef atop the crispy plantain tostones. Spoon citrus-herb salsa over each and serve immediately.