For Burritos*
3 or 4 lb pork roast or tenderloin 1 28 oz can green chili enchilada sauce
½ cup water 1 onion, chopped
1 Tablespoon salt 1 teaspoon cumin
Pepper A handful for cilantro, chopped
4 cups green chilies, chopped (I usually use canned) ½ to 1 cup drippings from roast
Cook pork in Crockpot with ½ cup water, salt, and pepper overnight on low. (I don’t always do this if I am pressed for time and it still turns out great!)
Remove roast and save liquid. Shred meat and return to Crockpot with liquid and the rest of the ingredients. Cook on high, uncovered for 2-3 hours, watch it and stir occasionally. If getting to thick add some reserved liquid. You want it the right consistency to be spooned into a tortilla. When it is done, enjoy with your favorite burrito toppings and sides.
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