Slow Cooker Pork Burritos

• 3- 1/2 pounds Pork Butt Roast, Heavily Trimmed Of Excess Fat
• 2 Tablespoons Cumin
• 2 Tablespoons Chili Powder
• 1 pinch Crushed Red Pepper
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/2 cans (14 1/2 Oz. Size) Hatch Green Enchilada Sauce
• 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed.
• 6 whole Large Flour Tortillas
• 3 cups Baby Kale
• 3 cups Shredded Gruyere Cheese (or Whatever Kind Of Cheese You Want)
• 1 cup Halved Cherry Tomatoes
• 1 whole Avocado, diced
• 1 whole Lime

1. Place the pork roast in a slow cooker.
2. Add the cumin, chili powder, crushed red pepper, a good pinch of salt and pepper, and the enchilada sauce.
3. Cook on low for 6 hours.
4. During the last hour, take 2 forks and shred the meat in its collected juices.
5. Add the black beans, stir to combine and let it finish cooking.
6. Heat the tortillas in the microwave, oven, toaster, whatever.
7. Layer the meat, a little bit of kale, a couple tablespoons shredded cheese, a few cherry tomatoes and slices of avocado inside each warmed tortilla.
8. Spritz with a little bit of lime juice and roll the burrito up.
9. Serve as is.
10. Or you could sprinkle a little more cheese on top of the burrito and throw it under the broiler for a few seconds like I did.
11. Yeah, definitely do that.

fat, cumin, chili powder, red pepper, salt, hatch, black beans, flour tortillas, gruyere cheese, tomatoes, avocado, lime

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-pork-burritos/ (may not work)