Place the basin in the 6 quart instant pot then press the sauté button. Add ghee then once hot, salt the cubed roast then sear on all sides, until browned, about 5-8 minutes. Once seared, press the cancel button. Add garlic cloves and spices then mix to combine. Lastly add onions, peppers, tomato sauce, diced tomatoes, broth, bay leaf and capers.
Secure the lid of the instant pot, close off the pressure valve (if needed) then press manual and press the up button until the time hits 30 minutes. Once time is up, quick release to let the pressure out then remove lid and press cancel.
Remove cubed meat and use two forks to shred completely. Then add the shredded meat back to the instant pot.
Press the sauté button and let cook for 30 minutes, mixing every couple minutes to keep the mixture from sticking the bottom. This will reduce and thicken the mixture by more than half. Remove and discard bay leaf before serving.
While the ropa vieja reduces, place a medium sauté pan over medium heat. Add 1/4 cup lard. Once hot, place the plantain discs in the fat to cook for 3-4 minutes per side, until golden brown. You will need to do this in batches. Once cooked on both sides, set on a paper towel and salt while they cool.
In a stainless steel bowl, add plantains, minced garlic and salt and use a potato masher to mash the plantains. As you are doing this, begin to pour some of the lard (from cooking the plantains) into the bowl while you mash the plantains. I used all the of the leftover lard from my pan, but you may need less or more just depending on your plantains. The mashed mixture will stick together when it has a sufficient amount of fat. If it crumbles, add more!
Lastly, once the mixture is mashed into a dough, grease a ramekin or a cup and press the dough into it to shape the mixture then add to a plate and top with the ropa vieja and extra capers. Garnish with cilantro and lime wedges for extra flavor!