To make the sauce combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or food processor on high speed until smooth.

Ensure all excess fat is trimmed off roast and cut into 6-8 pieces.

Heat oil in a heavy skillet over medium high heat.

Sear all sides of the meat to get a nice crust.

Place meat in slow cooker.

Cover with with sauce.

Pour in broth and add bay leaves.

Cover and cook 5 hours on high (or 8 hours on low).

Remove the bay leaves.

While still in the slow cooker, shred the meat with two forks and turn the heat to low and allow to cook for 1 more hour.