Directions

Smoker Method

1. Fire up a smoker or grill to 275°F. For the crockpot version, see below.

2. Mix salt, pepper, and garlic powder in a small bowl.

3. Trim the excess fat from the cheek and cut it into large chunks.

4. Season the cheek with half of the seasoning blend.

5. Cut the tongue in half lengthwise and season with the remaining seasoning blend.

6. Smoke the seasoned meat indirectly for one hour.

7. Transfer the meat to a pan with liquid of your choice, garlic cloves, onion, and bay leaf. Cover tightly with foil and continue smoking for 5 hours.

8. After 5 hours, remove the pan from the smoker and let the meat cool for 30 minutes.

9. Uncover the pan, discard any large chunks of fat, and transfer the meat to a cutting board. Remove the skin from the tongue.

10. Combine all the meat by chopping and/or pulling apart.

11. Serve the barbacoa on corn tortillas accompanied by diced cilantro, diced onions, lime, and fresh salsa.

Crockpot Method

1. Use equal weights of cheek and tongue and season the meats as you would above for the smoked method.

2. Place the seasoned meats in a large crockpot along with liquid, garlic, onion, and bay leaf.

3. Cover the crockpot with the lid and set the timer for 4 hours on high.

4. After 4 hours, check the meat and turn each piece to ensure even cooking. Set the timer for another 4 hours on high. The meat should be very tender and falling apart at this point.

5. If the tongue is still too firm, cook for an additional hour with the cheek. You will not overcook it within this timeframe.

6. Remove from crockpot, discard any large chunks of fat, and transfer the meat to a cutting board. Remove the skin from the tongue.

7. Combine all the meat by chopping and/or pulling apart.