Green Chili Pork Burritos

Cover the bottom of your crock pot with water... you don't want much, because the roast will make its own juices.

Cut most of the fat off your pork roast. Cut slits all over your roast and put garlic cloves down into each slit. I love garlic so I usually cut a LOT of slits. I usually use at least 8 cloves for this process.

Sometimes I press a few cloves of garlic and rub it over the surface of the roast as well.

Take your cumin and rub it all over the surface of your roast. Do the same with the crushed red pepper. I like it on the spicy side, so my roast usually ends up pretty red from all the crushed pepper and cumin. I also add salt to give a little extra flavor.

I usually cook my roast on medium heat and just let it go most of the afternoon.

After the roast has cooked for a few hours, it'll be swimming in juice... go ahead and add in the green chilis now (I don't cook it all day with the chilis because I find the longer you cook the chilis, the milder they become). Also add your pinto beans. I usually shred the pork up with two forks at this point, mix everything together, and let it cook for another half hour.

I don't drain the liquid until I'm ready to serve the meal - it helps to keep the pork from drying out.

I serve on flour tortillas that have been warmed up on a pan on the stove.

Enjoy!