Barbacoa Anyone?

I know some of you are asking "What is Barbacoa?" First of all, it's pronounced barrr - bah - co - ah. Secondly, it's Mexican style bar-b-cue. Precisely it's the meat that comes from the cow's head and part of the neck. It's absolutely delicious.
Originally, I believe, the method of cooking it was to put the whole skinned head in a large heavy covered pot. Dig a large hole , throw some hot coals in, put the covered pot in on top of the coals, throw some coals on top of the pot and then cover the whole thing with dirt and leave it overnight. In the morning you were rewarded with some of the moistest, mouth-watering, melt-your-mouth meat you've ever tasted. Not to mention the lengua (tongue-don't knock it, till you tried it) and the cesos ( brain-an acquired delicacy). But, the real prize was the meat that off the cheeks and neck/vertebrae (espinositos).
Which brings me to the reason I'm writing you. You know, you can make this same delicious meat in your kitchen for half the price you'll pay at restaurant or Molina (a place that makes tortillas and usually sells barbacoa), or without having to do the whole hole in the ground thing!
You can buy cheek meat (it's labeled as "cheek meat") in most stores here in South Texas. HEB is one chain that carries it and so does Sam's. Anyway, it usually comes in a cry-o-vac package (hard to tell what it is when looking at it, but, don't worry just get it).
Take it out the package - be careful it's very bloody- and put it a pan- like a 9 x 13 cake pan. You can line the pan with enough foil to wrap and seal he meat or cover the pan with foil before it goes in the oven.
I like to season the meat with salt and pepper and stick 4-5 garlic cloves directly into the meat. The easiest way I found to do this is to use good kitchen scissors to make 1" cuts in the meat and stick the garlic into the cuts. (The meat, you'll find is very tough - it's a lot easier using the scissors - trust me!)
Wrap the foil around the meat to seal it tightly or cover the pan with foil. (No water needs to be added) Put it in a pre-heated 230 degree oven and just leave it overnight. (I usually put mine in around 9pm and take it out around 7am.)
Now there will be a lot of liquid produced in the cooking process. What I do is work with two forks to separate and clean the meat. Then I put it into a steamer top of a pan with water to heat it up.
Make your favorite guacamole , chop up some cilantro, cut some lime wedges, and warm up some corn and flour tortillas. Oh, and don't forget your favorite hot sauce or salsa.

Now dig in and enjoy this flavorful taco feast. The only thing you need now is some Big Red to go with this barbacoa.