SHREDDED BEEF TACOS

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

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.

Ron's Screamin' Pig Rub
Durty Gurl Bloody Mary Rub
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL