Shredded beef Tacos


  • 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


  • 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.