Texas Pork Burritos

• 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 2 cans (10 ounces each) green enchilada sauce
• 1 large onion, thinly sliced
• 2 medium carrots, thinly sliced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/2 cup chicken broth
• 2 tablespoons ground cumin
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream
• 1/2 cup minced fresh cilantro
• 10 flour tortillas (8 inches), warmed
• 2 cups shredded Mexican cheese blend

1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.

pork shoulder butt roast, salt, pepper, canola oil, green enchilada sauce, onion, carrots, olives, chicken broth, ground cumin, garlic, oregano, flour, sour cream, fresh cilantro, flour tortillas

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