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Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
Use tongs to gently toss and mix it all together.
Then add the bay leaves, and cover.
Cook on low for 8 to 9 hours, or on high for 4 to 5 hours.
The beef should be tender and fall apart easily when shredded with a fork.
If it doesn't shred easily, cook it a bit longer.
Remove the beef to a cutting board and use two forks to shred it.
Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.
Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.