Place garlic, lime juice, cumin, oregano, chipotles, and cloves in a food processor and chop together.
Trim fat from meat. Cut meat into 4 large chunks, add salt and pepper. Sear meat in hot skillet with 1 teaspoon oil, just until browned on all sides.
Remove meat from skillet and place in crock pot. Add water, liquefied spices, onion and bay leaves. Simmer on low for about 4-5 hrs, or until tender.
Once cooked and the meat is tender, remove the meat from the crock pot to shred. (Leave all the juices in the pot.) Return the shredded meat to the pot, add some more salt and cumin to taste (you will want to add more), and stir into the juices. Simmer, uncovered, for about 10 minutes to let the flavors penetrate.
Recipe by It's So Very Cheri at http://itssoverycheri.com/2012/11/14/diet-knock-off-chipotle-barbacoa-burrito/