Beef Barbacoa Tacos with Guac and Pico

1. Season your chuck roast liberally with salt, pepper, chipotle powder, and chili powder. Let it rest uncovered on a wire rack in the fridge overnight.
2. The next day, let your meat come to room temperature before cooking.
3. Preheat your oven to 350F (175C) and set the oven rack in the middle.
4. Place your roast in a heavy-bottomed pan with a lid on it and place it in the oven. Keep the lid on throughout the entire cooking process for a more tender result.
5. Cook until the internal temperature reaches 200F-203F. This will take approximately 3 1/2 hours.
6. Once the roast reaches the desired internal temperature, remove it from the oven and let it rest for at least 30 minutes.
7. While the meat rests, prepare your guacamole by combining avocado, roasted corn, jalapeno, red onion, cilantro, lime juice, garlic, peppercorn, salt, and apple cider vinegar. Prepare your pico de gallo with tomato, white onion, cilantro, lime juice, salt, pepper, and banana pepper.
8. After resting, shred the beef, incorporating extra beef tallow if desired.
9. Assemble your tacos with corn tortillas, shredded barbacoa, cheese, guacamole, and pico de gallo. Enjoy with fresh squeezed lime and a cold beer!