In a small bowl, add in the tomato paste, adobo sauce, apple cider vinegar, and apple cider vinegar. Whisk together until well incorporated. Whisk in the paprika, cinnamon, and cumin.

Season the meat on both sides with salt and pepper. In a 12-inch cast-iron skillet, add oil and heat over medium heat. Brown the roast on all sides. Remove the roast from the pan.

Add the onions and garlic to the skillet. Cook over medium heat, stirring occasionally until the onions just begin to brown, and the garlic becomes fragrant.

Add the roast back to the skillet. Add in the bay leaves and pour the sauce over the roast. Cook over low heat for 2.5-3 hours or until the roast is tender, turning the roast over every 30-45 minutes.

Remove the roast from the skillet and place it in a shallow pan or baking dish. Using two forks. Shred the meat. Return to the skillet. Serve with corn or flour tortillas and your favorite toppings!