When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any
fat from the sauce that remains in the slow cooker, and then taste it. If you feel it would be better
with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over
high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs
it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at
this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if
you like, and you’re ready to make some delicious tacos.