Mexican Style Barbecue
Time on High: 4 to 6 hours Time on Low: 8 to 10 hours From my kitchen to yours!
6 1/2 Pounds mutton meat (leg, shoulder and rib)
10 Cloves garlic
1 Teaspoon large peppercorns
1 Tablespoon coarse salt
24 Ounces beer
8 Avocado leaves, chopped
2 Leaves maguey, 1 for the base of the Crock-Pot® slow cooker and the other to cover the meat
Blend the garlic with the salt and pepper. Rub the meat with the mixture.
Place the meat in a bowl and add the two beers and the avocado leaves. Let it marinate for 2 hours.
Place a maguey leaf on the bottom of your Crock-Pot® slow cooker and add the meat together with the ingredients it was marinated in. Place the other maguey leaf on the top of the meat.
Cover; cook on Low for 10 hours or on High for 6 hours.