Smoked Shredded Rump Roast Tacos

These delicious tacos are easy to make and only use a few different ingredients! The cooking time is mostly hands-off, too.

Course Main Dish

Cuisine Mexican

Keyword rump roast tacos

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 259kcal

Preheat your pellet grill to 425°F.
Coat the roast with the SPG and sear over on your pellet grill for 20 minutes.
3 pounds rump roast, 2 tablespoons OWYD Smoky SPG
Put the roast in a Dutch oven along with the water, Rotel, El Pato, garlic, and jalapeño.
2 cups water, 10 ounce can El Pato, 3 cloves garlic, 3 jalapeño, 7.75 ounce can Rotel
Put it back into your smoker and reduce the heat to 225°F. Cook it uncovered if you'd like some more smoke flavor on the meat. If you don't, this part can be cooked inside on the stovetop over medium-low to low heat, covered.
Cook the roast, flipping occasionally, for 2-3 hours, or until it is tender and shreddable. If you cook uncovered, make sure to check and add more liquid as needed as more water will evaporate if the pot is uncovered.
Shred and put back into the cooking liquid. Build in your favorite tortilla and top with cilantro, lettuce, sour cream, hot sauce, and a squeeze of fresh lime.

If you haven't picked up our Smoky SPG yet, you can use a blend of salt, pepper, and garlic powder insead. Measure with your heart!

Similarly, salsa can easily be substituted for the El Pato sauce and/or the Rotel.

Like to give it some more spice? Toss in a packet of taco or fajita seasoning.