Ingredients
SPICE RUB:2-1/2 teaspoons garlic powder2 teaspoons onion powder1-1/4 teaspoons salt1 teaspoon white pepper1 teaspoon pepper1/2 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon cayenne pepperBURRITOS:1 boneless pork shoulder butt roast (3 pounds)1 cup water2 tablespoons beef bouillon granules10 flour tortillas (10 inches)3 cups canned pinto beans, rinsed and drained3 cups cooked Spanish riceOptional toppings: salsa, chopped tomato, shredded lettuce, sour cream and guacamole
Preparation
Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours.
Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through.
Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings.
