Ingredients

• 2 tablespoon Apple cider vinegar
• 2 tablespoon Lime juice
• 1 tablespoon Dried oregano
• 3 pound Beef brisket or chuck roast, trimmed, left whole or cut into 4-5 inch chunks
• 0.5 cup Beef broth
• 2 Chipotle chilies in adobo
• 5 clove Garlic, minced
• 2 teaspoon Cumin
• 2 teaspoon Sea salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Ground cloves
• 2 Bay leaf, whole

Steps

1. Combine the broth, chipotle chilies in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves).
2. Puree until smooth.
3. Place the beef chunks in the slow cooker, keeping them as large as possible for more even cooking and finer shredding.
4. Pour the pureed mixture from the blender on top.
5. Add the whole bay leaves.
6. Cook for 5-7 hours on high or 9-11 hours on low, until the beef is extremely tender and easily pulls apart with minimal pressure.
7. Remove the bay leaves.
8. Using two forks, shred the meat very finely by pulling the meat apart in different directions, breaking it into small, thin strands similar to pulled pork.
9. Stir the finely shredded meat thoroughly into the cooking liquid.
10. Cover and rest for 5-10 minutes to allow the beef to absorb the flavors.
11. Use a slotted spoon to serve, allowing excess liquid to drain.