Rick Bayless' Slow Cooker Lamb Barbacoa

Ingredients

• 1 12 inch Agave Leaf or 1 large banana leaf
• 2 Tbsp. vegetable oil
• 3 pounds boneless lamb shoulder
• 1 12 ounce bottle Negra Modelo
• salt to taste
• 2 guajillo chiles (stemmed, seeded and torn into large pieces)
• 2 ancho chiles (stemmed, seeded and torn into large pieces)
• 3 garlic cloves (peeled and roughly chopped)
• 1 Tbsp. cider vinegar
• 1 Tbsp. dark brown sugar
• 1 tsp. salt
• 1 can chipotle in adobo
• 1/4 tp. ground cinnamon (preferably Mexican canela)
• 1/2 tsp. Mexican oregano
• your favorite hot sauce or salsa
• a little chopped white onion
• handful cilantro leaves