In a small bowl, mix together the salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper until combined.

Heat vegetable oil in a large skillet over medium-high heat. Brown the beef chunks in batches for 2-3 minutes on each side, then transfer to the slow cooker.

Sprinkle the prepared spice blend evenly over the browned beef in the slow cooker and gently toss to coat.

Pour the beef broth and apple cider vinegar over the beef and add the dried bay leaf, stirring gently to combine.

Cover and cook on low for 8-9 hours, checking for tenderness.

Once cooked, shred the beef in the slow cooker with two forks until it pulls apart easily.

Just before serving, squeeze fresh lime juice over the shredded beef and stir in chopped cilantro.