Barbacoa

Trim excess fat from your chosen protein and cut into 3–4 inch chunks. Arrange in the bottom of the slow cooker.

Quarter the onion and mince or crush the garlic. Halve the citrus fruit.

Layer onion chunks, garlic, and citrus halves over the meat.

In a small bowl, combine cumin, oregano, paprika, cloves, cinnamon (if using), salt, and pepper. Sprinkle evenly over the layered ingredients.

Add bay leaves and pour broth over everything until the meat is mostly covered.

Cover and cook on low for 8 hours (or high for 4–5 hours) until the meat is extremely tender and shreds easily with a fork.

Remove and discard bay leaves, citrus halves, and any large onion pieces. Drain excess fat from the cooking liquid if desired.

Using two forks or shredding paddles, shred the meat directly in the slow cooker, mixing it with the braising liquid and softened aromatics.

Warm tortillas, cook rice, or prepare your chosen serving vessel. Pile barbacoa into tortillas, over rice, or into bowls.

Garnish with fresh cilantro or parsley, and serve with salsa, lime wedges, or your preferred toppings.