Ingredients
- 1 (2-3 pound) pork roast*
- 2 cups chunky salsa**
- 1 (12 ounce) can Dr. Pepper**
- 2 cups brown sugar**
- 8 flour tortillas
- 1 (16 ounce) can refried beans
- 2 cups shredded cheddar cheese
- nonstick cooking spray
* I shop for pork labeled carnitas or pork shoulder butt
(**I cut the sauce ingredients in half. It's still plenty of sauce.)
Instructions
- Place pork roast in slow cooker and fill halfway with water. Cook 4 hours on high.
- Drain water, cut pork into thirds, mix salsa, Dr. Pepper and brown sugar together, pour on top of pork and cook for 4 more hours on low.
- For chimichangas: Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
- For tacos, shred pork and stir with sauce, do not drain.
If making chimichangas:
- Preheat oven to 350 degrees F.
- Evenly divide pork, refried beans and cheese between 8 tortillas.
- Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9x13-inch baking dish.
- Spray the tops of the chimichangas generously with nonstick cooking spray.
- Place in preheated oven and bake for 15 minutes.
- Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
