Slow-cooked barbecue

Preheat the oven to 160°C.

Place all the ingredients, except the tortillas, in a large casserole dish. Cover with a lid or cover tightly with foil and bake in the oven for 6–8 hours or until the meat is falling off the bone and the liquid has almost evaporated. Check every hour to ensure the meat is not drying out. Add a little water if it becomes too dry.

When ready to serve, flake the tender meat away from the bone and arrange on a serving platter. Serve immediately.

Serve the barbacoa with the tortillas, Chicharrón, Ensalada de nopales, Arroz a la Mexicana and a variety of salsas.