Fantastico! I cooked for 4 hours on high and 2 hours on low and it was absolutely perfect. I used 4 huge cloves of garlic, parsley instead of cilantro (not a fan of cilantro) and a Mexican pilsner-style beer (Cerveza Pacifico Clara). Also added a good grinding of black pepper and 1 tsp Fumee de Sel (smoked sea salt). Served on tortillas with various taco toppings (I liked sour cream, onion, parsley & cheese, sometimes tomato too). Thank you so much for the awesome recipe!