I usually prep this ahead of time and vacuum bag, a regular freezer bag would be fine, but double bag just in case. With the pre cooking about an hour or so in the pressure cooker, two hours plus in the dutch oven.

2-2.5# chuck roast, cubed big 2-2.5'
Coat with with worcheshire and olive oil
Good shake of:
garlic powder
salt
black pepper
cumin (about a tbs)
dark chili powder (optional but good)
large onion, chopped

Brown this off real good in a heavy skillet or dutch oven

When it's well browned add a can of rotel including liquid and stir well. After it cools bag it and freeze.

Final cooking at campsite. If you have a pressure cooker follow instructions with pressure cooker, or use your dutch oven (longer cooking time)

Preheat pan, add oil
dump the contents of the bag in pan, and add about 1/2 cup of liquid
Bring to heat cover at simmer, check and add liquid as required.
When it's about 3/4 done add a big handfull of cilantro, and taste and adjust seasonings (salt, pepper, cumin)

Cook until you can shred it with a fork.
Serve with corn tortillas, salsa, grated cheese, diced onions and cilantro.

Sorry, I don't do a whole lot of measuring when I cook. Think I got all the ingrediants though, but adjust to taste.

 

Oh, BTW have a few buddies to help you eat this. It makes quite a few tacos.

 

That would be good, or some cuban peppers (roasted less the skin)
or some dried pablanos. Season or adjust to your liking. It always get's eaten when our club camps out.

 

I do this with a london broil in the crock pot at home.Cover in onions,Taco seasoning,and diced tomatoes with green chillies.A little water and come home from work.Its all shredded and make the best tacos.