6 pounds pork butt/shoulder (I just use a Roast)
1 19 oz. can Red Enchilada Sauce
8 burrito style tortillas
1 can Dr. Pepper
1 tsp. salt
1/4 tsp. Garlic Salt
1 1/2 c. brown sugar
1 tbsp. cilantro (I used the dried, but you can use fresh as well)
*toppings for burrito - black or pinto beans, rice, and any other wanted toppings.
Put pork in crock pot with 1/2 cup water bake for 5 hours or until tender enough to shred. Pull the meat out and let cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, dr. pepper, salt, garlic salt, brown sugar and cilantro. Pour 1/2 of the mixture over the meat and mix. Put your toppings rice, beans, etc into tortillas and top with meat mixture fold burrito and place in casserole dish. Pour the remaining mixture plus about 1 lb of cheese over top and bake at 350 for 10 minutes or longer if desired. (until cheese is melted).