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Bring meat to room temperature and season with salt and pepper. Heat a large cast-iron skillet or frying pan over high heat and add oil, 3 turns of the pan, then brown meat evenly all over.
Place meat in slow cooker or Dutch oven and add beef stock, chipotle in adobo, lime juice, ground cloves, cinnamon, bay leaf, cumin, coriander and oregano. Cook in slow cooker 8 hours on low, 6 hours on high, or in oven at 275˚F for 5 hours, turning occasionally.
To make the pico de gallo, add serranos or jalapenos, red onion, lime juice and salt to a medium mixing bowl. Stir to combine. Let macerate for 10-15 minutes. Add tomatoes, scallions and hot sauce and stir to combine.
To make the pickled red onions, heat white wine vinegar over medium heat. Dissolve sugar and salt. Turn off the heat. Add sliced red onions. Allow to cool in the liquid and transfer to a glass container. Store in the fridge until ready to use.