Shredded Pork Burritos

• 3 pounds Pork Shoulder
• 2 containers 10 Oz. Containers Of Salsa
• 4 cloves Garlic, Minced
• 2 cups Rice
• 1 package Tortillas (8-10 Count)
• 2 cans 12 Oz. Cans Black Beans
• Optional Garnishes: Lettuce, Avocado, Cheese Salsa And Sour Cream (or Whatever Else You Might Want!)

1. 1)In a heavy large pot, sear the pork over high heat until all sides are nicely browned.
2. 2)Add the salsa, garlic and enough water and to cover the pork, then turn the heat to low.
3. 3)Put the lid on the pot, and simmer for about 3 hours.
4. 4)When the shoulder is falling apart, remove the pork from the pot and set aside in a bowl.
5. 5)Bring the remaining sauce to a simmer, and then add the rice.
6. 6)Add the lid and turn the temp to low.
7. 7)Steam the rice for about 15-20 minutes or until just tender.
8. 8 )Meanwhile, using two forks shred the pork shoulder.
9. 9)Warm the tortillas, wrapped in foil, in the oven at a low temperature just until they are heated (this should only take a few minutes).
10. At the same time, heat the black beans in a saucepan over low heat.
11. 10)Spoon rice into the center of the tortillas.
12. 11)Spoon the black beans over the rice.
13. 12)Pile the pork over the beans.
14. 13)I add avocado to the burritos too!
15. (I sprinkle the avocado with salt).
16. Add whatever other taco garnishes sound good to you.
17. 14)Roll the burritos, by first folding over the sides, and then rolling the whole thing up.
18. 15)Serve over a bed of lettuce, with a side of rice and beans.

pork shoulder, containers, garlic, rice, black beans, lettuce

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