Pork & Green Chile Burritos

from Da'nelle Robins

This is another really great way to get the pork for a Cafe Rio salad. Just stop at step 2 for meat only. But for a real treat, make the burritos too.

2 ½ lbs pork, any cut
1/3 lb monterey jack cheese, grated
2 (15 oz) cans mild green chili sauce
1/8 tsp salt
½ c brown sugar
1/8 tsp pepper
1 (15 oz) can black beans, drained
1/8 tsp garlic salt
1 bunch cilantro, chopped
flour tortillas

1. Cut pork into large cubes and place in crockpot with 1/3 c water. Season with salt, pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
2. Remove from crockpot and drain. Shred mean and place in bowl. Stir in ½ c green chili sauce and brown sugar.
3. Heat oven to 350˚. Spray a 9x13 baking dish with nonstick spay. Warm tortillas in microwave for a few seconds.
4. Pour ½ c green chili sauce into prepared pan. Place 1/3 c meat mixture on each tortilla. Sprinkle 1-2 T black beans and cilantro. Roll burrito and place seam-side down in dish. Repeat with each tortillas. Pour 1 ½-2 c green chili sauce over burritos and sprinkle with cheese.Cover with foil and bake 25-30 min. until heated through and cheese melts