Pork Barbacoa Burritos

Pork:
3-4 lb. boneless pork roast loin roast

Cook roast in crockpot covered halfway with water on low setting for 6 hours, or in 275 degree oven. Drain off liquid and add:

1 can Coke
1 lg. bottle red taco sauce
1 c. brown sugar
1 T. ground cumin

Cook for 3 more hours shredding pork with fork halfway through.

Rice:

In a saucepan, saute one small chopped onion in butter. Add rice to same saucepan and cook according to package directions, substituting chicken broth for water and add zest of one lime. Before serving add lime juice and fresh cilantro to taste.

2 cans black beans, drained
2 lb. Monterey Jack cheese, shredded
2 cans mild green enchilada sauce
16-20 burrito sized flour tortillas

Preheat oven to 425. Spray two 9 x 13 inch baking pans with cooking spray. If tortillas are dry, warm in microwave for 15 seconds. FIll tortillas with shredded pork, rice, beans, and cheese and roll up burrito style. Line up in pan. Immediately before baking, pour enchilada sauce on top of burritos and top with cheese. Bake for 20 minutes.