Shredded Taco Beef

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  3 lbs Beef Shoulder Roast, Boneless
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  2 tbsp Chili powder
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  1 tbsp Cumin, Ground
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  1 tsp Oregano, Dried
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  0.3 tsp Red pepper flakes
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  0.5 tsp 1/2 tsp salt ($0.05)
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  4 Garlic(12g)

Instructions

1. 1Combine the chili powder, ground cumin, oregano, and red pepper flakes in a small bowl; set aside.
2. 2Peel and mince the fresh garlic cloves.
3. 3Cut the beef shoulder roast into 2–3 inch chunks. Place in a large heavy-bottomed pot or Dutch oven with the spice mixture, minced garlic, salt, and just enough water to reach the top of the meat (about 1.5–2 cups). Stir to combine.
4. 4Cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for 8–9 hours, until the beef is fork-tender and shreds easily with minimal resistance.
5. 5Remove the pot from heat and carefully lift the lid away from you. Using two forks, shred the beef directly in the cooking liquid until it falls apart completely. Taste and adjust salt and seasonings as needed.
6. 6Using tongs, transfer the shredded beef to a fine-mesh strainer to drain excess liquid; reserve the cooking liquid for moisture.
7. 7Divide the shredded taco beef evenly into 12 airtight containers while still warm, adding 2–3 tablespoons of reserved cooking liquid to each container to keep the meat moist.
8. 8Cool to room temperature, seal, and refrigerate for up to 5 days or freeze for up to 3 months.