Directions

1. CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
2. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
3. Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
4. Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
5. Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
6. Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
7. Serve warm.