Pulled Beef Tacos (Shoulder Roast)
September 3, 2026 • 0 comments
Shoulder roast sits near the chuck and carries good connective tissue, ideal for low-and-slow cooking that breaks down into tender, shreddable beef. Its bold flavor holds up to strong seasonings like chipotle and garlic. Braise it, shred it, pile it into tacos.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 (3.5 lb)) Shoulder Roast
- (2 Tbsp) Avocado oil (or other neutral oil)
- Salt and pepper
- (1) Onion (chopped)
- (4) Garlic cloves
- (2) Chipotles in adobo
- (1 cup) Beef broth
- (1) Lime
- Tortillas
Directions
- Sear: Season the roast and brown it well in oil in a Dutch oven or slow cooker insert.
- Add flavor: Add onion, garlic, chipotles, and broth.
- Braise: Cover and cook at 300°F for 3–4 hours, or slow cooker on low 8–10 hours, until it shreds.
- Shred: Pull the meat with two forks and stir it back into the juices. Add lime.
- Serve: Serve in warm tortillas with onion and cilantro.
Notes
The connective tissue is doing the work. Give it the full time so it melts and the beef shreds. Stirring the meat back into the juices keeps it moist.
