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While the meat is browning, blend the vinegar,
chipotles, lime juice, cumin, oregano, garlic,
pepper, and salt. Pour into the slow cooker over
the meat. Then add chicken stock and bay leaves.
Cook on high for 6 hours or low all day long (8-10
hours).
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When the meat is soft and tender pull it apart using
two forks to give a nice shredded look. Serve in
taco or burrito styles with cheese, beans, lettuce,
salsa and other toppings you prefer.
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