Heat the canola oil in a large Dutch oven over medium heat. Sprinkle the adobo seasoning on the chuck roast cubes and brown them in batches until they are well-browned.
Add the quartered onion, crushed garlic, tomatillos, and diced jalapeños along with the ground cumin, chili powder, kosher salt, and black pepper. Pour in enough water (about 4 cups) to cover the ingredients and bring to a boil.
Reduce the heat to a gentle simmer and cook uncovered for about 2 hours until the beef is fork-tender. Remove the beef from the pot, shred it using two forks, and toss with the pan juices and freshly squeezed lime juice.