Prep the beef: Pat the beef shoulder dry with kitchen paper. This is crucial — wet meat won’t sear properly. Season generously with salt and pepper. You’ll feel the meat is slightly tacky to the touch, which is perfect.

Sear the beef: Heat the olive oil in a large frying pan over medium-high heat. When the oil shimmers and a single piece of beef sizzles on contact, add the chunks in a single layer. Sear for 3-4 minutes per side until a deep, mahogany-brown crust forms. You’ll hear a steady sizzle, and the kitchen will smell rich and savoury.

Cook the aromatics: Reduce the heat to medium. In the same pan, add the diced onion. Stir for 3-4 minutes until it turns translucent and softens, and you can smell a sweet, earthy aroma. Add the minced garlic and cook for 30 seconds until fragrant — don’t let it burn or it will turn bitter.

Build the flavour base: Sprinkle the cumin, smoked paprika, oregano, salt, and pepper over the onions. Stir for 1 minute until the spices are toasted and release a warm, smoky scent.

Deglaze the pan: Pour in the orange juice, lime juice, and beef stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan — that’s pure flavour. The liquid will bubble and steam.

Combine in the slow cooker: Transfer the seared beef to your slow cooker. Pour the onion-spice mixture over the top, tuck in the bay leaves, and give everything a gentle stir. The liquid should come about halfway up the beef — if it doesn’t, add a splash more stock.

Slow cook: Cover and cook on low for 6 hours. After 6 hours, the beef should be fork-tender — when you press it with a fork, it should shred apart with almost no resistance. The liquid will be fragrant and slightly thickened.

Shred and crisp (optional but recommended): Remove the beef from the slow cooker and shred it with two forks. For crispy edges, spread the shredded beef on a baking tray, drizzle with a little of the cooking liquid, and place under a hot grill for 5-7 minutes until the edges are browned and crisp. You’ll hear a faint crackle as it crisps.

Finish and serve: Toss the shredded beef with a few spoonfuls of the reserved cooking liquid to keep it moist. Discard the bay leaves. Serve immediately.