Heat a heavy bottomed pot with a tight fitting lid over medium-high heat.
In a small bowl, combine cumin, garlic powder, paprika, cloves, and salt and pepper to taste. Generously season beef with mixture and toss to coat.
4. Add meat to hot pot and brown on all sides.
Add meat to hot pot and brown on all sides.
Add Big Red, beef broth, chipotle in adobo puree, and lime juice. Cover and cook over medium low heat for 4 hours, until meat is fork tender.
Shred meat.
Serve barbacoa topped with onions, cilantro, and lime wedges with warm tortillas.
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Serves: 4-6 
