Pork Roast Burritos

This was also a recipe I got when I had my baby. My good friend brought it to me for lunch and it was so delicious. This makes a ton of food so whatever you don't use can easily be kept in the freezer.

1 small porkroast (approx 5 lbs)
2 23 oz. cans tomato sauce
1/3 c. worchestershire sauce
2/3 c. sugar
1/3 c. ketchup
1 Tbsp. dried onion
salt to taste
1 squeeze of bbq sauce
mozarella cheese, shredded
flour tortillas (the uncooked ones from Costco or Sams are the best. You could also try the recipe Mel posted here.)
cooked rice (1 cup for about 4 burritos)
black or pinto beans
green chile enchilada sauce

Cook the porkroast on low for about 6 hours, or until cooked through. You can lightly salt and pepper it if you want, but it still tastes good without seasoning. Add about 1/2 cup water in the bottom so so it doesn't stick to the pot. It will produce a lot of juices on it's own. When it is fully cooked, discard the juice and shred the pork.

Just before the pork is done (or while you let it cool enough to shred it) combine in a large pot the tomato sauce, worchestershire sauce, sugar, ketchup, dried onion, salt, and bbq sauce. Warm over low-med heat and stir until the sugar is dissolved and it's all well blended. Add the shredded pork to it and let it all warm through.

While the pork sauce mixture is warming, cook the tortillas and rice. Layer in the tortillas the rice, beans, a little bit of mozarella cheese, a couple teaspoons of green chile enchilada sauce (reserve the majority for later) and the pork mixture. Wrap the tortilla and place in a baking dish. When you've prepared all the burritos you need, cover with the remaining green chile enchilada sauce and mozarella cheese. Bake for about 20 minutes at 350 degrees, just enough to warm it through and melt the cheese.