Cut your beef into large cubes. In a large skillet over medium high heat add the avocado oil, cholula and brown the beef on each side. Transfer to your slow cooker.
In your food processor (or blender if you do not have one) add adobo chilis, water, better than bouillon, garlic, cumin, oregano, onion powder, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
Cook on low for 6 hours or high for 3 hours. Shred the meat and keep on warm.