To a small food processor or blender, add the vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves. Puree on high speed until smooth.
Trim the extra fat from the meat and cut it into big chunks. Season the meat lightly with salt and pepper.
In a large heavy bottom pot or a Dutch oven over medium high heat, heat up the oil. Add the meat in batches and sear until golden brown.
Return all the meat to the pot and add the spicy braising mix over it. Add the broth and the bay leaves. Mix well to combine. Cover the pot and turn the heat to low. Simmer for 3 1/2 to 4 1/4 hours or until the meat flakes easily; giving it a stir every 30 minutes during the cooking process.
Turn off the heat and shred the meat with a couple of forks (it should be tender enough to flake easily).
Before serving, let the shredded meat simmer over low heat for about 15 extra minutes.
SLOW COOKER: After searing the beef, place the meat in the crock pot and add the braising liquid, broth and bay leaves. Cook on high for 6 hours or on low for 8 to 10 hours. OVEN: Preheat the oven to 300 degrees Fahrenheit. Place Dutch oven in the oven and bake for 3 1/2 to 4 1/4 hours, giving it a stir every 30 minutes during the cooking process.