Sweet Pork Chimichangas from Six Sisters' Stuff

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

1. Place pork roast in slow cooker and fill halfway with water. Cook 4 hours on high.
2. 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.
3. 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:

1. Preheat oven to 350 degrees F.
2. Evenly divide pork, refried beans and cheese between 8 tortillas.
3. Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9x13-inch baking dish.
4. Spray the tops of the chimichangas generously with nonstick cooking spray.
5. Place in preheated oven and bake for 15 minutes.
6. Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.