SHREDDED BEEF TACOS

INGREDIENTS:​

• 3-4lb. beef shoulder

• 1 bottle of your favorite stout beer

• 1 can Rotel® tomatoes and green chilis

• 16oz can diced roasted tomatoes

• 1 can diced roasted green chilis or 1 cup fresh roasted chilies

• 1 yellow onion, sliced

• 1/4 cup Worcestershire sauce

• 1 bay leaf (optional)

• 2 garlic cloves, finely chopped

• Juice of 1 lime

• 16oz can beef broth

• Olive oil

• Flour or corn tortillas

• Taco toppings of your choice.

Beef Rub:

• 1/4 cup black pepper

• 1/4 cup sea salt

• 3 tbsp cumin

• 3 tbsp paprika

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 2 tbsp ancho chili powder

• 1 tsp cayenne pepper

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Note: Try this recipe with 2 tsp Durty Gurl Bloody Mary Rub and 1 tsp Ron's Screamin' Pig Rub to the beef rub.

INSTRUCTIONS:​

1. Place meat on the recteq at 250°F until an internal temp of 165°F is reached.

2. Mix ingredients for rub.

3. In a roasting plan, combine the beer, sliced onions, Rotel, tomatoes, chilies, Worcestershire, chopped garlic, lime juice, beef broth, bay leaf, 2 tbsp of beef rub, and a cup or two of water (ensure there is enough liquid to braise the beef).

4. Place the beef in the liquid and place back on recteq at 350°F until an internal temp. of 203°F is reached, or when the beef is fork tender and easily shreds.

5. Shred the beef in the braising liquid and serve with tortillas and toppings of your choice.

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