recipe adapted from Ali of the blog Gimme Some Oven
Sprinkle the roast with salt. Heat oil in slow cooker insert (if safe for stovetop use, otherwise use dutch oven) over medium high heat on the stovetop, and brown the roast on all sides. Transfer to slow cooker.
Add the remaining ingredients to the roast in the slow cooker: white onion, green chiles, chipotle in adobo, garlic, lime juice, apple cider vinegar, bay leaves, cumin, oregano, ground cloves, broth, and beer. Cook on high for 4–6 hours.
Transfer roast to a cutting board and shred with two forks. Reduce the sauce a bit on the stovetop then recombine the meat and sauce to serve with tortillas, fresh white onion, cilantro, sour cream, and lime wedges.