Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe