Slow Cooker Barbacoa de Cachete (Beef Cheeks)

Slow Cooker Barbacoa de Cachete (Beef Cheeks) Yield 8 Serves Barbacoa de Cachete made in the slow cooker is the ultimate plan ahead meal to enjoy with family and friends. Seasoned with cumin and bay leaves the results are juicy, tender and flavorful beef cheeks that can easily be shredded with a fork to be enjoyed in tacos. For Barbacoa: 6 pounds (2 pkg) of Rumba Meats Beef Cheekmeat 1 tablespoon cumin 1 tablespoon salt 4 teaspoons pepper 1 bay leaves 4 garlic cloves 1 onion, sliced For Pickled Cabbage: 1 cup water 1 cup red wine vinegar 1 heaping tablespoon sugar 1 clove garlic, finely minced 1 teaspoon salt 1/4 teaspoon black pepper 1 jalapeno, sliced 1 head red cabbage, sliced thinly 3 red bell peppers, sliced For Barbacoa: Place cheek meat along with all ingredients in slow cooker with 4 cups of water. Cover and cook on low for 6 hours. After 6 hours carefully remove meat, shred with a fork then return to slow cooker. Serve on warm corn tortillas topped with pickled cabbage. For Pickled Cabbage: In a large bowl whisk together water, vinegar and sugar until sugar is mostly dissolved. Stir in garlic, salt, pepper and sliced jalapeno. Add thinly sliced cabbage and bell peppers, stir to evenly coat. Cover and let sit on the counter for 3-4 hours. Stir then place in the fridge until chilled (at least 1 hour).