Step 1

Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.

Step 2

Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.

Step 3

Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.

Step 4

Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.

Step 5

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).

Step 6

Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.

Step 7

Serve over cooked rice.