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1)In a heavy large pot, sear the pork over high heat until all sides are nicely browned.
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2)Add the salsa, garlic and enough water and to cover the pork, then turn the heat to low.
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3)Put the lid on the pot, and simmer for about 3 hours.
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4)When the shoulder is falling apart, remove the pork from the pot and set aside in a bowl.
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5)Bring the remaining sauce to a simmer, and then add the rice.
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6)Add the lid and turn the temp to low.
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7)Steam the rice for about 15-20 minutes or until just tender.
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8 )Meanwhile, using two forks shred the pork shoulder.
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9)Warm the tortillas, wrapped in foil, in the oven at a low temperature just until they are heated (this should only take a few minutes).
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At the same time, heat the black beans in a saucepan over low heat.
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10)Spoon rice into the center of the tortillas.
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11)Spoon the black beans over the rice.
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12)Pile the pork over the beans.
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13)I add avocado to the burritos too!
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(I sprinkle the avocado with salt).
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Add whatever other taco garnishes sound good to you.
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14)Roll the burritos, by first folding over the sides, and then rolling the whole thing up.
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15)Serve over a bed of lettuce, with a side of rice and beans.
