These are always a big hit when I make them!
3 to 4 Lb. pork roast or pork tenderloin
1/2 C. water
1 Tbsp. Salt
4 C. green chilies, chopped
1 28 oz. can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin
handful of fresh cilantro, chopped
1/2 to 1 C. drippings from roast
Cook the pork roast in a Crock Pot with 1/2 C. water, salt, and pepper on low for 5-7 hours depending on size of roast. Remove the roast, reserving the liquid. Cube or shred meat and place back in the liquid in the crock-pot. Add the remaining ingredients and let simmer on high, uncovered, for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency; since the meat will be spooned into tortillas, it should have the thickness of a stew. If the mixture starts getting too thick, add additional drippings and/or cover it. If the mixture is too thin when ready to serve, thicken with a little cornstarch. To serve: place a large spoonful into a warmed tortilla and wrap. If you prefer a chimichanga style burrito, place the wrapped tortilla in a frying pan with butter and brown on both sides.