Pork, Bean & Rice Burritos

• 2-1/2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1-1/4 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 boneless pork shoulder butt roast (3 pounds)
• 1 cup water
• 2 tablespoons beef bouillon granules
• 10 flour tortillas (10 inches)
• 3 cups canned pinto beans, rinsed and drained
• 3 cups cooked Spanish rice
• Optional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole

1. Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours.
2. Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through.
3. Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings.
4. Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds. If desired, serve with toppings.

garlic, onion powder, salt, white pepper, pepper, ground cumin, oregano, cayenne pepper, pork shoulder butt roast, water, beef bouillon granules, flour tortillas, pinto beans, rice, salsa

Taken from www.tasteofhome.com/recipes/pork-bean-rice-burritos/ (may not work)