Combine apple cider vinegar, chipotle chiles in adobo sauce, minced garlic, cumin, lime juice, oregano, black pepper, salt, and cloves in a blender or food processor on high speed until smooth.
Next use a knife to cut and remove as much fat as possible from the roast and cut into 6 large pieces.
In a large skillet over medium high heat, add olive oil and sear all sides of roast until browned, about 3-4 minutes.
Place meat into slow cooker and pour sauce over meat.
Add in the chicken broth and bay leaves to slow cooker.
Cover and cook on high heat for 4-5 hours or on low heat for 7-8 hours.
After meat has cooked, shred meat in slow cooker using two forks and turn slow cooker to warm to keep meat heated before serving.