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

Instructions:

• Place meat on the recteq at 250°F until an internal temp of 165°F is reached.
• Mix ingredients for rub.
• 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).
• 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.
• Shred the beef in the braising liquid and serve with tortillas and toppings of your choice.