Chau,
In addition to traditional barbacoa treatment, I like to do the following as an appetizer adapted from a Tim Byres recipe:
1. Rub with chile cure (Byres Coffee cure especially good)
2. Smoke @ 225F for 3 hours
3. SV @ 160F until tender (at least 24 hours)
4. Shred and mix with red onion marmalade (again, Byres recipe).
5. Serve as appetizer on Tartine toast wedges.