Preheat your oven to 150°C (300°F). In a large bowl, combine the minced garlic, dried oregano, ground cumin, smoked paprika, ground black pepper, ground cloves, apple cider vinegar, lime juice, and a pinch of salt. Mix well to form a marinade.

Rinse and rehydrate the dried guajillo chilies by soaking them in hot water for about 10 minutes. Once soft, blend them into a smooth paste with a little of the soaking water. Add the chili paste to the marinade and stir until everything is well combined.

Rub the marinade thoroughly onto the meat, ensuring it’s evenly coated. Let the meat marinate for at least 1 hour, or for best results, refrigerate overnight to allow the flavors to deeply penetrate the meat.

Lay banana leaves (or aluminium foil) over a large baking dish. Place the marinated meat in the centre, add sliced onions and bay leaves around it, and pour the broth over. If using banana leaves, make sure to wrap the meat securely. If using foil, tightly seal the edges to trap moisture.

Cover the baking dish with an additional layer of foil or a lid, ensuring it’s well sealed to prevent moisture from escaping. Transfer the dish to the preheated oven.

Slow-cook the meat for 3-4 hours, or until it is tender and easily shreddable. Check periodically to ensure there’s still some moisture in the dish, adding a bit more broth if necessary to keep the meat moist.

Once the meat is fully cooked, remove it from the oven and carefully unwrap the banana leaves or foil. Shred the meat using two forks, discarding any large pieces of fat. Toss the shredded meat in its juices to keep it flavourful and moist.

Serve the barbacoa warm, garnished with fresh cilantro and a squeeze of lime. Barbacoa is traditionally enjoyed with warm corn tortillas, fresh salsa, and pickled onions. Add a side of refried beans or Mexican rice to complete the meal.