Utah's Cafe Pork Barbasco

• 2 12 lbs pork (any cut)
• 18 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon garlic salt
• 1 (10 count) packagemedium flour tortillas
• 2 (15 ounce) cansmild green chili sauce, divided
• 12 cup brown sugar
• 1 (15 ounce) can black beans, well drained
• 1 bunch cilantro, chopped
• 13 lb monterey jack cheese, grated

1. Cut pork into large cubes and place in slow cooker with 1/3 cup water.
2. Season with salt and pepper and garlic salt.
3. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
4. Remove from cooker and drain.
5. Shred meat and place in a bowl.
6. Stir in 1/2 cup green chili sauce and brown sugar.
7. Heat oven to 350 degrees.
8. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
9. Warm the tortillas in a microwave to make them easier to roll.
10. Pour 1/2 cup green chili sauce into prepared pan.
11. Place 1/3 cup meat mixture down the middle of each tortilla.
12. Sprinkle 1 to 2 tablespoons of black beans and 1 to 2 teaspoons of chopped cilantro.
13. Roll burrito and place seam-side down in baking dish.
14. Repeat with remaining tortillas.
15. Pour 1 1/2 to 2 cups of green chili sauce over burritos and sprinkle with Monterey Jack cheese.
16. Cover with foil and bake 25 to 30 minutes or until cheese is melted and burritos are warmed through.
17. Serve with desired garnishes.

pork, salt, pepper, garlic, flour tortillas, cansmild green chili sauce, brown sugar, black beans, cilantro, cheese

Taken from www.food.com/recipe/utahs-cafe-pork-barbasco-166268 (may not work)