Smothered Pork Burritos......from Craft Night!

To make the tortillas:

5 cups of flour
1/2 cup shortening
1 Tbs. salt
1/8 tsp. baking powder
1 1/2-1 3/4 cups water

Cut the shortening into the dry ingredients, add water. Roll into balls (about the size of clementine oranges). Using rolling pin, roll out each tortilla as thin as you can. Put on griddle at about 425 degrees. This only takes a few minutes, cook on each side.

To make the pork:

Put a pork roast in the crockpot (whatever size you'd like; I find pretty much all sizes turn out great)
Add 1/2 can coke
Sprinkle in brown sugar (start with about 1 Tbs, and add more if needed)
Cook for 10-12 hours on low

Take roast out, put on plate
Throw away the juice from the crockpot
Shred pork, put back in crockpot
Add one small can of enchilada sauce (green)
Add brown sugar (1 cup to start)
Cook in crockpot on low for another 1-2 hours

You can add whatever you'd like inside the burrito. What I usually do is put black beans, pork, mozzarella cheese, and 1 or 2 spoonfuls of enchilada sauce inside the burrito. Then once all the burritos have been made, add another layer of mozzarella cheese, and more enchilada sauce. Cover the burritos entirely with sauce (otherwise the edges get crunchy).

Serve with sour cream, salsa and whatever else you think sounds good! I don't have a picture of this dish, but for those of you who came to craft night when I did it, this is the recipe I used.