Preheat the oven to 275ºF. In a large bowl, combine the coconut sugar, garlic powder, paprika, oregano, salt and pepper. Add the meat to the bowl and rub the spice mixture all over it.

Warm 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in batches, cook the meat, turning with tongs, until it’s browned on all sides (it will not be cooked through), 5 to 7 minutes per batch. Transfer the meat to a large bowl and repeat with the remaining meat. Reduce the heat to medium, swirl the remaining 1 tablespoon oil in the pot, add the onion and cook, stirring occasionally, until very tender, 4 to 5 minutes. Add the beef back to the pot along with any juices that have collected in the bowl. Pour in ½ cup broth and stir to pull up any browned bits on the bottom of the pot. Add the bay leaf and bring to a simmer.

Cover the pot and transfer to the oven. Cook until the meat is very tender, about 2 ½ hours. Remove the bay leaf, pour in the remaining ½ cup broth and use a fork to shred the meat. Return the uncovered pot to the oven and cook until the liquid has evaporated and the meat is very tender, 10 to 20 minutes longer. (Yield: About 5 cups) Serve, or let cool, cover and refrigerate for up to 4 days.