Mexican Barbacoa In A Crock-Pot -

1. 1

   Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.

2. 2

   Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.

3. 3

   Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.

4. 4

   Stir every hour after that. In six hours it should be starting to fall apart.

5. 5

   Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)

6. 6

   Shred the meat with two forks and serve on tacos with the tortillas and the extras.

7. 7

   The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeno, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.

* Per serving · 4 servings · Values may vary.