This recipe is adapted from Gimme Some Oven's recipe, and toned down for my, ah, less-spice-tolerant palate. Original is here: https://www.gimmesomeoven.com/barbacoa-recipe/
Slow Cooker Barabacoa, the easy way
3lb skirt steak, cut into 1-inch chunks
1Tbsp garlic, minced
1/2 tsp ground cloves
1 tsp black pepper
1 Tbsp cumin
1 Tbsp dried oregano
3 bay leaves
1 tsp mesquite smoked salt
2 tsp smoked paprika (hot)
1/4 cup bottled lime juice
1 16-oz jar Hatch Valley Green Chile Salsa, poured on top
Cook on low for 6 hours; it'll shred itself when you mush it with the back of the serving spoon.
If you want to get really fancy, there's always stuffing poblanos with equal portions of this & some cheese...