Slow Cooker Lamb Barbacoa - Rick Bayless

Ingredients

• A 12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional
• 2 tablespoons vegetable oil
• 3 pounds boneless lamb shoulder
• 1 12-ounce bottle of beer (optional but I love this!)
• Salt
• 2 dried guajillo chiles, stemmed, seeded and torn into large pieces
• 2 dried ancho chiles, stemmed, seeded and torn into large pieces
• 3 garlic cloves, peeled and roughly chopped
• 1 tablespoon cider vinegar
• 1 tablespoon dark brown sugar
• 1 teaspoon salt
• 1 canned chipotle chile en adobo
• 1/4 teaspoon ground cinnamon, preferably Mexican canela
• 1/2 teaspoon dried Mexican oregano,
• Your favorite hot sauce or salsa
• A little chopped white onion
• A handful of cilantro leaves