•Heat 2 tablespoons of oil in a frying pan over medium-high heat. Once the oil is hot, add the meat and brown it on all sides.

•Transfer the browned meat to the Slow Cooker, then cut the onion in half and add it along with bay leaves and peppercorns wrapped in a spice bag or ball.

•Pour the broth into the Slow Cooker, then add salt and apple cider vinegar. Stir, cover with a lid, and cook on high for 5 hours or low for 10 hours. Ensure the internal temperature reaches 160°F for well done.

•Using tongs, remove the meat from the Slow Cooker and place it in a heat-safe dish or on a cutting board.

•Discard the onion, and remove 6 cups of broth from the Slow Cooker into another container, saving the juices in case you want to add more later.

•Add spices to the broth in the Slow Cooker. Mix 3 TBSP of cornstarch with ½ cup of water to create a slurry, then pour this mixture into the Slow Cooker, stir to dissolve and mix.

•Begin shredding the meat with a fork; it should fall apart easily. Remember to shred with the grain. You can also use a knife to cut it into smaller pieces, then return the shredded meat to the Slow Cooker for an additional 30 minutes on high.

•Adding more broth to the barbacoa is a personal preference.

• Once finished, serve immediately.

ENJOY!

The most traditional way to serve is on a Corn Tortilla topped with Onions, cilantro and raw cabbage.