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Place garlic, onion, lime juice, cumin, oregano,
chipotles, cloves and water in a blender and
puree until smooth.
Trim all the fat off meat, cut into 3-inch
pieces. Season with salt and black pepper. Heat
the pressure cooker on high (use saute button
for Instant Pot), when hot add the oil and brown
the meat, in batches on all side, about 5
minutes. Add the sauce from the blender and bay
leaves, cover and cook on high pressure until
the meat is tender and easily shreds with 2
forks, about 1 hour. (in my Instant Pot I cooked
it 65 minutes). (If you're making this on the
stove, simmer it on low at least 4 hours, adding
more water as needed to make sure it doesn't dry
out.)
Once cooked and the meat is tender, remove the
meat and place in a dish. Shred with two forks,
and reserve the liquid for later (discard the
bay leaf). Return the shredded meat to the pot,
add 1/2 tsp cumin and 1 1/2 cups of the reserved
liquid.
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