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Preheat oven to 275 F.
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1.
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Place the meat, onions, and garlic in a large Dutch oven.
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I use the Rachel Ray 4-quart round Dutch oven.
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Pour the can of chipotle peppers over the meat and allow them to remain on top.
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Using the same can, fill the can with water and pour it into the pot.
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Do this twice for a total of 14 ounces.
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This allows all of the spices to be used instead of thrown away.
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No point in wasting the spice blend you have purchased!
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Sprinkle with salt.
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Add Worcestershire sauce and vinegar into the mixture at the bottom of the pan and stir slightly to combine the mixture at the bottom of the pan.
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2.
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Cover the pot with the lid and place in the preheated oven.
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Allow it to cook for at least 2 hours.
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If you have time to leave it longer, leave it!
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You are not going to hurt the dish by allowing longer cooking at the low temperature.
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You will need to make sure to check periodically on the liquid level.
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You do not want to run out of liquid; add extra water if needed.
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A maximum of 3.5 hours is suggested.
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3.
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At roughly one hour before serving crank the heat up to 350 F and continue to cook.
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After 45 minutes remove pot from the oven and check the roast for fork tenderness.
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If the meat does not pull easily, cover the pot and place it back in the oven.
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4.
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When the meat is fork tender, remove pot from the oven and allow it to sit, covered, for at least 5 minutes.
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5.
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Remove the rested meat from the pot and use two forks to pull/shred.
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Place the shredded meat in a dish and spoon the reserved pan juice over the top to moisten the meat.
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6.
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Serve the meat in a tortilla and top with your choice of toppings.
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I highly recommend sour cream or guacamole to balance some of the heat.
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7.
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Store the leftovers in their juices and use for more tortillas or to top salads.
