2 lbs pork roast
28 oz can green chili enchilada sauce
1 or 2 cans of black beans
2 C brown sugar
shredded cheese
chopped cilantro
flour tortillas
Season pork with garlic salt and cook in crockpot for 6 to 8 hours on low. Shred pork and keep warm. In large bowl combine 1/2 of the chili sauce with brown sugar. Stir in pork. Fill tortillas with beans, pork mix, cheese and cilantro. Roll up and fill greased 9X13 pan. Pour rest of chili sauce over top and sprinkle with any remaining cheese.
Bake at 350 for 20-25 mins.
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