- Makes: 12 servings
- Prep: 30 mins
- Stand: 1 hr
- Grill: 7 hrs
- At least 1 hour before smoking, soak wood chunks in enough water to cover. Drain before using.
- In a small bowl stir together vinegar, garlic, oregano, chili powder, salt, cracked black pepper, cinnamon, and cloves to make a paste. Spoon spice paste onto all sides of the roast; rub in with your fingers. Wrap roast in banana leaves; tie with 100%-cotton kitchen string to secure.
- In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 hours. Add additional coals and water as needed to maintain temperature and moisture. After 4 hours, remove roast from smoker. Place roast in the center of an 18-inch square of heavy foil. Drizzle the beef broth over roast. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining ends to completely enclose roast, leaving space for steam to build. Return the roast to the smoker and smoke for an additional 3 hours or until the internal temperature registers 190 degrees F to 200 degrees F on an instant-read thermometer.
- Remove roast from smoker. Let stand for 15 minutes. Unwrap; using two forks, pull meat apart into shreds. Transfer to a serving platter. Serve with tortillas and desired toppings.
Look for fresh or frozen banana leaves at Mexican or Asian specialty markets.
Prepare roast as directed in Step 2, except do not wrap in banana leaves. Place meat in a 5- to 6-quart slow cooker. Add the broth. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat is tender. Continue as directed in Step 4.