Pulled Chicken (Spanish Style)

I made this pulled chicken at work last night and need somewhere to save the beginnings of a recipe. It would be good slightly modified for pulled pork or beef as well. I have absolutely no measurement and some of the ingredients were added behind my back as is the nature of crew chow. All I know is the beer should be about half of the wet ingredients before braising.

Wet Ingredients:
Veg Stock
Lighter, not very hoppy beer (used Kolsch)
Santaka Chilis
Pimenton
4 preserved chilis
Salt
Cilantro, minced
Red wine vinegar (Not much)
Heat the above to meld the flavors. The chilis should definitely sit for a while.

Braise the chicken with:
Small dice celery (use quite a bit, they blend to bulk up the sauce)
Small dice carrot
Shallots
Garlic (lots)

Finish with
Lemon Juice
Lime Juice
Cumin

Strain the sauce and keep.
Shred the chicken.
Blend the sauce.
Add back into the pot and cook to the desired consistency.

Delicious. Serve chicken with tortillas, cheese, salsa, cilantro, grilled onions, sour cream. The salsa we made below can be made in a pinch as it uses canned tomatoes.

2 cans tomatoes with green chilis
3 t chipotle sauce from spicy chipotles (this should make it quite spicy)
1/4 cup cilantro chopped
1.5 cup onions sweated in olive oil
salt
pepper
lemon juice
balsamic vinegar