If you don't like raw onion, fear not! Chef Bayless showed us the best trick ever! Deflame your onions by running the chopped onion under cold running water for a 1 to 2 minutes. This removes that harsh sting from the onions. I've never cared for raw onions, and I devoured my plate....onions and all very happily.
If you don't want to use your slow cooker, prepare the agave, meat and marinade as instructed. Place the meat, and other ingredients in a 6 to 8-quart Dutch oven and braise for 3 hours at 300 degrees F. Add water occasionally as needed to make sure the liquid stay at the same level.