Season the meat – Rub beef cheek meat with olive oil, salt, cumin, and black pepper. Wrap tightly in foil and refrigerate for at least 4 hours or overnight.

Prep the slow cooker – Pour water into the bottom of your slow cooker.

Wrap with flavor – Place sliced onions and chopped garlic around the meat inside the foil. Seal the foil tightly and double-wrap it for extra security.

Cook low and slow – Place the foil-wrapped meat in the slow cooker and cook on LOW for 7–8 hours, until fork-tender. Add more water if needed during cooking.

Shred & serve – Carefully unwrap the foil (watch for steam!) and shred the meat using two forks. Serve with tacos, rice bowls, or nachos!