If using a slow cooker, don’t wrap the meat and instead just place it dry, with no liquid, in the slow cooker and cook on high for 6 hours or low for 8 hours.
Squirt the meat with lime juice then taste and adjust seasonings. I usually add a generous sprinkle of more smoked paprika, for instance.
Shred the meat and then serve with warm tortillas, pico de gallo, and salsa verde.
You can find beef cheeks at most Mexican markets and in Texas, also at HEB. Banana leaves can often be found at these stores, too, though sometimes they may be in the freezer section.