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1
Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.
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2
Trim the fat from the meat, and then slice the roast into 6 smaller pieces.
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3
Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or dutch oven over medium heat until browned.
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4
Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves.
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5
Cover the pot, turn your stove to med/low heat and let the meat simmer (braise) for 5 to 6 hours or until meat easily flakes apart.
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6
Turn meat every 30 minutes as it cooks.
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7
After 4 hours, keep the lid off the pot.
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8
At the 5-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.
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9
As soon as your meat is in the pot, make pico de gallo by combining all ingredients in a bowl.
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10
Cover and chill for several hours while the barbacoa is cooking.
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11
Just before meat is done, prepare the pinto beans by combining beans with bacon fat and oregano in a medium saucepan.
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12
Simmer 30 to 40 minutes or until most of the liquid is gone and beans are soft.
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13
Keep beans covered until the meat is ready.
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14
Make the cilantro-lime rice by combining water, rice, butter and salt in a large saucepan.
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15
Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes.
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16
When the rice is done stir in the cilantro and lime juice.
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17
Keep rice covered until you're ready to assemble the burritos.
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18
Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave.
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19
When the tortilla is warm, spoon a healthy portion of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and your choice of cheese.
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20
You can also add sour cream and/or guacamole, if you like.
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21
Fold in the sides, tightly roll the tortilla, and dig in!
