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BBQ Shreded Beef Tacos

BBQ Shreded Beef Tacos

By Traeger Kitchen

Say hello to handheld happiness. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Pile on homemade pico and finish these tacos off with avocado & queso fresco.

Prep Time

10 Min

Cook Time

3 Hr
45 Min

Pellets

Apple

Ingredients

Number of People Serving

4

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Units of Measurment:
main
4 Pound (4-6 lb) chuck roast
1/4 Cup Traeger Beef Rub
3 Clove garlic
1 Small yellow onion, diced
1 orange, juiced
3 lime, juiced
2 Cup beef stock
1/2 Cup Cherry tomatoes, sliced
1 Small red onion, diced
1 Jalapeno, chopped
4 Tablespoon cilantro, finely chopped
1 Tablespoon extra-virgin olive oil
As Needed salt
As Needed black pepper
12 flour tortillas
1 Avocado, Sliced
4 Tablespoon Queso fresco, crumbled

Step

  • 1

    Season chuck roast generously with Traeger Beef Rub.

  • 2

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

    225 ˚F / 107 ˚C

    00:15

  • 3

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

  • 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.

  • 5

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

  • 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.

  • 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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