For something vaguely Mexican I just braised some pork belly (1kg cut into 6 pieces) with orange juice, Guinness, tobasco, garlic, oregano and cumin. Once the pork was really well cooked I took it out, removed the fat and shredded the meat with two forks. Then I defatted the juices and boiled them down to concentrate them, adding chilli flakes (may have overdone those). Then I poured some of the reduced juices back over the pork. This will later be made into burritos (served with guacamole, sour cream, thickly grated strong cheddar cheese and chopped fresh coriander) or since I am low-carbing, eaten on little gem lettuce leaves.
You could do a BBQ version of the same thing by adding black treacle / molasses, and tomato ketchup. I think I'd probably roast that though, to get it all sticky.
Otherwise Rick Stein does a delicious summery stew of lamb shoulder and flageolets braised in rosé wine.
FYI I got both of these recipies from the Books for Cooks samplers. Neither were intended as slow cooker recipes.
Also, what about a veggie curry? For a Thai-inspired one you could use butternut squash, chickpeas, coconut milk, green chillies/lemongrass/garlic/nam pla (disclaimer - made with anchovies) etc, with frersh spinach stirred in at the end. I'd squirt with lime juice and cover with fresh coriander to serve. Indian ones would be easy too, and good served with raita and naan bread if you can't be bothered with rice.