1/3 cup apple cider vinegar
3 tablespoons lime juice
3 to 4 canned chipotle chiles
4 garlic cloves
4 teaspoons cumin
2 teaspoons dried Mexican oregano
1.5 teaspoons ground black pepper
1.5 teaspoons Salt
2 tablespoons Vegetable oil
4 pound chuck roast
3/4 cup chicken broth
3 Bay leaves
Make the adobo sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor and puree on high speed until smooth.
Trim the fat from the meat, then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in the oil in a large stockpot or Dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to medium-low heat, and let the meat simmer (braise) for 5 to 6 hours, or until the meat easily flakes apart. Turn the meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear the meat apart into bite-size chunks with tongs.