Sweet Pork Burritos – Tove Norman
2 -1/2 lbs. pork (any cut)
Salt, pepper and garlic salt to taste
2 (15 oz.) cans/jars green chili enchilada sauce or green chili salsa
3 Tbs. brown sugar or more if you like it sweeter
1 bunch cilantro, chopped (I usually don’t use this much)
Garnishes: shredded cheese, chopped tomatoes, shredded lettuce, sour cream, etc.
Flour tortillas
Put pork in crock-pot with 1/3-cup water. Cover with salt, pepper, garlic salt, enchilada sauce or chili salsa and brown sugar. Cook on high for 4 hours or on low for 8 hours (until meat is done). Remove meat and drain, saving liquid. Cut pork in small pieces or pull apart with two forks if it’s tender enough. Return pork, liquid and chopped cilantro to crock-pot. When reheated, serve with tortillas and garnishes or serve over rice.