Heat oil in a large pot or Dutch oven over medium-high heat. Add beef; cook until browned on all sides. Add beer, 1 cup barbecue sauce, onion, garlic, cloves and chipotle chile; bring to a boil. Reduce heat; cover and simmer for 2 to 3 hours, or until meat pulls apart easily with a fork.

Remove meat from pot; shred with two forks. Strain and reserve 2 cups liquid.*

Return meat to pan; add reserved liquid and remaining 1 cup barbecue sauce. Cook over low heat until heated through. Serve on sandwich buns.

*TIP: To make ahead, refrigerate meat and liquid separately and then skim fat from juices before reheating.