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CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
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Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
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Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
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Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
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Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
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Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
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Serve warm.
