Start by cutting the lamb into large chunks and mincing the garlic.

In a mixing bowl, combine the cumin, oregano, chili powder, black pepper, and salt. Rub this spice mixture all over the lamb.

If you have time, brown the lamb in a hot skillet before adding it to the slow cooker.

Place the seasoned lamb in your slow cooker. Add the onion, garlic, beef broth, apple cider vinegar, lime juice, and bay leaves on top.

Set the cooker to low and let it cook for 6 hours.

Once the cooking time is up, remove the lamb and shred it using two forks.

Return the shredded lamb to the slow cooker and stir to coat it in the juices.

Serve the lamb barbacoa in tacos, burritos, or over rice, garnished with your favorite toppings.