Rinse cheek meat and cut away as much fat and visible gristle as possible. Cube into large pieces. Put cheek meat into a large Crock-Pot® and season with salt, pepper, cumin, oregano and garlic powder. Remove the skins from the garlic cloves and throw them in whole. Add the bay leaves and squeeze the juice of the limes over all. Add the beef stock and vinegar, then stir, cover and cook on high for at least 6 hours. I stir the pot at least once an hour, but you don’t have to. Lift the meat out and shred it with two forks. Discard any solid fat or any remaining bits like vein or gristle. Taste for seasoning and adjust as needed. There should be a slightly sticky texture and a rich meaty flavor, with a hint of citrus from the lime. Serve on flour or corn tortillas (your preference) and garnish with diced onion, cilantro and salsa, with perhaps another squeeze of lime juice on top. Finally, crack open a cold can of Big Red and enjoy!