Combine apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and clove in a blender and puree until smooth to create the adobo sauce.

Trim the fat from the chuck roast and slice into 6 smaller pieces.

Sear all sides of the meat in vegetable oil in a large stockpot or dutch oven over medium heat until browned.

Add the adobo sauce to the meat, then pour in the chicken broth and add the bay leaves.

Cover the pot and simmer over med/low heat for 5-6 hours, turning the meat every 30 minutes.

After 4 hours, remove the lid from the pot.

After 5 hours, the meat should be easily shredded with tongs into bite-size chunks.

Combine diced tomatoes, diced red onion, minced cilantro, minced jalapenos, lime juice, and salt in a bowl to make the pico de gallo.

Cover the pico de gallo and chill in the refrigerator while the barbacoa is cooking.

Combine pinto beans, bacon fat, and oregano in a medium saucepan.

Simmer for 30-40 minutes or until most of the liquid is gone and the beans are soft.

Keep the beans covered until the meat is ready.

Combine water, rice, butter, and salt in a large saucepan.

Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes.

When the rice is done, stir in the cilantro and lime juice.

Keep the rice covered until you are ready to assemble the burritos.

Heat a flour tortilla on a large skillet or wrapped in moist paper towels in the microwave.

Spoon a portion of barbacoa meat, cilantro-lime rice, beans, pico de gallo, and cheese into the tortilla.

Add sour cream and/or guacamole, if desired.

Fold in the sides, tightly roll the tortilla, and serve.