Cut 2kg of beef chuck into large chunks. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of vegetable oil in a skillet over high heat. Brown the beef well in batches, then transfer to a slow cooker.
Blend 4 chipotle chilies in adobo, ¾ cup of low-sodium beef broth, ½ cup of apple cider vinegar, 4 tablespoons of lime juice, and 6 garlic cloves until smooth.
Blend in 4 teaspoons of ground cumin, 2 teaspoons of dried oregano, and ½ teaspoon of ground cloves. Pour over the beef and add 4 bay leaves.
Cover and cook on low for about 8 hours, until the beef shreds effortlessly.
Discard the bay leaves. Lift out the beef and shred with forks. Mix in enough cooking sauce to make it juicy.
