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Cut the beef into large cubes. In a large skillet
over medium high heat add the vegetable oil and
sear the beef on each side. Transfer to your slow
cooker. In a food processor add adobo chls, beef
broth, garlic, cumin, oregano, salt, pepper,
cloves and lime juice. Pulse until blended and
pour on top of meat.
Cook on low for 8 to 9 hours or high for 6 hours.
Shred the meat with two forks and turn on warm.
Serve.
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