INGREDIENTS
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3 pound center cut shoulder roast
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3 to 5 large dried chipotle peppers, seeds removed
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½ yellow onion
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¼ cup lime juice
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¼ cup tomato paste
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4 garlic cloves
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1½ tablespoons apple cider vinegar
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2 teaspoons cumin
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2 teaspoons sea salt
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1 teaspoon oregano
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¾ cup beef or chicken stock
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3 bay leaves
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1 teaspoon whole cloves