Trim the fat from the beef and cut it into 2-inch chunks.
Sprinkle the beef with onion and garlic powder, ground cloves, cumin, adobo seasoning, salt, and chili powder and pat onto each side to coat.
Place in the pressure cooker or slow cooker.
In a blender, blend the cilantro, chilies and adobo sauce, apple cider vinegar, fish sauce, and broth until smooth.
Pour over the meat in the pressure cooker/slow cooker.
For pressure cooker: Cook at high pressure for 25 minutes and let pressure release naturally.
For slow cooker: Turn on low and cook for 8-10 hours.
Remove meat from pressure/slow cooker and place on a baking sheet. Sprinkle with lime juice and zest over it.
Optional step: Place under broiler for 4-5 minutes until crispy on the ends.
Ladle 1 cup of the liquid over the mixture for more intense flavor. I recommend saving the extra liquid for a soup or chili base.
Serve with fresh or pickled onions, cilantro, and other toppings as desired.
If you can't find chilis in adobo in your area, you can make your own from dried chipotle peppers (or other peppers of choice) or even fresh peppers. Simmer 2 ounces of dried peppers in broth until they are completely softened and then puree to create the same flavors.There seems to be a lot of variation among chilis in adobo and some are much more spicy than others. I've made this recipe for my family with 4 cans and served it to company that way, but others find that even one can is too hot. If you aren't a fan of spicy foods and it is your first time making it, start with a few individual chilis from the can and see how hot the finished product is before adding more in the future.