Start by browning all of the sides of the beef pieces in a big nonstick pot (could be a slow cooker) for 10 minutes on high heat. Set aside.
Add the canola oil and sauté the onion until tender then add the garlic and the Trinidad Pepper powder. Sauté the pepper with garlic and onion for 4 minutes. Pour the beef broth, lime juice, apple cider vinegar and bay leaves, salt and pepper.
Bring to boil, add the meat pieces and reduce the heat. Cover and let it cook for 2 to 3 hours. Mix occasionally and make sure there is enough liquid at all times to prevent burning. Add additional water if needed.
When the meat is tender, remove the pieces and shred them with two forks. Put the pieces back in the pot and mix, the meat must be thoroughly soaked in the sauce.
For tacos top with sliced green bell peppers, red onion, and avocado. You can also add to crunchy taco shells or make burritos.