Texas Pork Burritos

1 boneless Pork shoulder roast (3 -4 lbs.), baked and shredded

1tsp. Salt

1/2 tsp. Pepper

2 - 10 oz. Cans green enchilada sauce

1large onion diced

2 medium carrots, thinly sliced

2 - 2 1/4 oz cans sliced olives, drained

1/2 cup chicken broth

2 Tbsp. Ground cummin

3 garlic cloves, minced

2 tsp. Dried oregano

2 Tbsp. Flour

1 cup sour cream

1/2 cup minced cilantro

10 flour tortillas

2 cups shredded cheese

Roast/bake your roast until it is very tender and shreds easily with a fork.  I like to cook it in the crock pot all day.  Salt and pepper.  Transfer the shredded meat to a 3 quart crock pot.  Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic, and oregano.  Pour over meat.  Cover and cook on low 1-2 hours until carrots are tender.  Combine flour and sour cream; stir into meat mixture.  Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.  Spoon 2/3 cup pork mixture into each tortilla; top with shredded cheese.  Roll up tightly.

If you don't like cilantro you can leave it out and have it set aside for individuals to add to their burrito.

Tiffany 2014