Barbacoa

1. 1

   Combine the salt, rosemary, pepper, coriander, chile powder, and sage in a small bowl.

2. 2

   Sprinkle the rub on both sides of the meat.

3. 3

   In a heavy Dutch oven or a heavy, deep skillet, heat the oil over high heat.

4. 4

   When hot, add the meat and brown well on both sides, 4 to 5 minutes per side.

5. 5

   Place the meat in the slow cooker.

6. 6

   (If you are using a round slow cooker, you may have to cut the meat in half and stack the pieces.)

7. 7

   Add the water, then the bay leaf and garlic.

8. 8

   Cover and cook on HIGH for about 5 hours, turning the meat once about halfway through cooking, if desired or possible, to coat both sides evenly with the cooking liquid.

9. 9

   Add the barbecue sauce, cover, and cook on HIGH until the meat is fork tender, another 1 to 1 1/2 hours.

10. 10

    Slice and serve with the extra sauce on the side.

* Per serving · 4 servings · Values may vary.