BBQ Shreded Beef Tacos

Ingredients

Units of Measurement:

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Steps

• 1

  Season chuck roast generously with Traeger Beef Rub.

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  Ingredients

  • 4 Pound (4-6 lb) chuck roast

  • 1/4 Cup Traeger Beef Rub

• 2

  When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

  

  Grill: 225 ˚F

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• 3

  Place chuck roast directly on the grill grate and cook for 45 minutes.

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• 4

  Remove roast from grill and place in a large dutch oven with garlic, onion, orange juice, lime juice and beef stock. Cover and place back on the grill. Cook for 2-3 hours or until fork tender.

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  Ingredients

  • 3 Clove garlic

  • 1 Small yellow onion, diced

  • 1 orange, juiced

  • 2 lime, juiced

  • 2 Cup beef stock

• 5

  While roast is braising, combine ingredients for pico de gallo and set aside.

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  Ingredients

  • 1/2 Cup Cherry tomatoes, sliced

  • 1 Small red onion, diced

  • 1 jalapeño, chopped

  • 4 Tablespoon cilantro, finely chopped

  • 1 lime, juiced

  • 1 Tablespoon extra-virgin olive oil

  • As Needed salt

  • As Needed black pepper

• 6

  Remove roast from grill and remove from the braising liquid. Shred using two forks and pour a little bit of the braising liquid back onto the meat.

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• 7

  To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy!

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  Ingredients

  • 12 flour tortillas

  • 1 avocado, sliced

  • 4 Tablespoon crumbled queso fresco, for serving

  • As Needed cilantro, finely chopped