Burritos, Pork, Slow Cooker

Ingredients

What it took for 6

• • 1 (3.5 pound) pork butt roast, heavily trimmed of any excess fat
• • 2 Tbs. cumin
• • 2 Tbs. chili powder
• • 1 pinch crushed red pepper
• • 1/2 (14.5 oz) can hatch green enchilada sauce
• • coarse salt and freshly ground pepper
• • 1 (14.5 oz) can black or pinto beans, drained and rinsed
• • 2-4 cups shredded gruyere cheese (or whatever kind of cheese you love!), divided
• • 1 avocado, sliced
• • 1 cup halved cherry tomatoes
• • 1 lime
• • 6 large flour tortillas

Directions

1. Place the pork roast in a slow cooker. Add the cumin, chili powder, crushed red pepper, a good pinch of salt and pepper, and the enchilada sauce. Cook on low for 6 hours.
2. During the last hour, take two forks and shred the meat in its collected juices. Add the beans, stir to combine and let it finish cooking.
3. Heat the tortillas in the microwave, oven, toaster, etc.
4. Layer the meat, a couple Tbs. shredded cheese, a few cherry tomatoes and slices of avocado inside each warmed tortilla. Spritz with a little bit of lime juice and roll the burrito up.
5. Serve as is. OR, you could sprinkle a little more cheese on top of the burrito and throw it under the broiler for a few seconds like I did.