1. 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.

2. 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.

Tidbits: Toast whole cumin seeds and cloves separately in a small saute pan over medium-low heat. Toss often and watch the spices closely so they don't burn. The spices are done toasting when they are fragrant and slightly browned. Use a clean coffee grinder to grind each of the spices to a powder, and then measure for the recipe.