Place oil in a skillet and heat over medium-high heat until hot. Add beef pieces and cook until all sides are browned. Turn often and move beef pieces around the pan to ensure even browning.
Remove beef from skillet and place into a crockpot.
Add apple cider vinegar, onion, garlic, black pepper, salt, cumin, cloves, allspice, broth or water, lime juice, chipotle peppers, and adobo sauce in a food processor or blender. Process until smooth.
Pour sauce over browned beef in a slow cooker or Dutch oven.
Sprinkle 1 teaspoon white sugar over sauce and add bay leaves.
Cook in slow cooker on low for 6 to 8 hours or high for 3 to 4 hours. If using a Dutch oven cook in a 325 Degree F oven for 3 hours or until meat is tender.
When meat is tender removed from the slow cooker or Dutch oven, reserve broth and discard bay leaves. Allow meat to cool slightly.
When cool, shred beef and put back into the slow cooker or Dutch oven. Add enough reserved cooking liquid to moisten the beef.
Continue to cook beef for another hour.
Chipotle peppers can be reduced if you do not like your food super spicy. Start with two, taste the sauce and add more until desired heat is achieved.Skip the sugar to make this recipe paleo and keto friendly.Nutritional calculators vary, please consult calculator of choice if the information is vital.