Step 1

Preheat oven to 325 degrees. Adjust oven rack to middle lower position (so that your pot fits).

Step 2

Cut the beef into about 8 large chunks. You'll want the beef to remain marbled with fat, but if there are giant spots, it's ok to remove them.

Step 3

In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the pork and braise. When the meat is crispy and brown flip and continue to braise the other side (I let mine go for about 4 minutes on each side). Remove and set aside.

Step 4

Add the onion, garlic and seasonings to the pan. Allow the onions to cook until translucent and the spices to become fragrant. Scrape up any browned bits while whisking in 1 c. of chicken broth, then add in the meat. Pour the remaining chicken broth over top, along with the minced chipotle chilies, adobo sauce, apple cider vinegar, Worcestershire sauce, tomatoes with green chilies, lime juice and bay leaves.

Step 5

Bring the mixture to a boil over high heat, then place the lid on and transfer to the preheated oven. Let the beef cook for 3-4 hours, stirring twice during that time. The meat should fall apart and be extremely tender. Remove from the oven and if needed, place over medium-high heat to reduce the liquid (I only did this for a few minutes). Remove the meat and place on a large cutting board. Shred the meat with two forks, then return to the pot to absorb any of the leftover juices. Discard bay leaves and serve warm.