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Mix the harissa and salt together in a small bowl.
If you are using a slow cooker with a removable insert for stovetop browning, then place over medium heat on the stovetop. If not, then place a large frying pan over medium heat. Add the olive oil.
Pat the harissa mixture into the lamb shoulder, then brown on all sides until golden brown.
Add the onions slices, stir and cook for 1 minute.
Either place the insert into the slow cooker or pour everything from the frying pan into your slow cooker.
Add the broth.
Place on low heat and cook for 5 hours.
Remove the seeds from the pomegranate and place them into a medium-sized bowl.
Over a gas flame charred the jalapeno, then set aside to cool.
Once cooled cut into small dice.
Add the cucumber, red onion, jalapeno, and stir. Squeeze the lime over the mixture and stir again.
Season to taste with salt, then set aside until ready to serve. Just be serving stir in the cilantro.
Once the meat is finished cooking, remove the bones then shred into bite-sized pieces. Be sure to reserve the liquid as well as the onions. I stir the onions into the meat and drizzle with some of the leftover broth to add moisture and flavor.
Warm the tortillas.
To serve place a tortilla on a serving plate, top with some lamb, pomegranate salsa, and a sprinkle of cheese.
Serve.
Eat.