Texas Port Burritos

1 boneless pork shoulder roast, cubed (3-4 lb.)
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. canola oil
2 cans (10 oz.) enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2.25 oz.) sliced ripe black olives, drained
1/2 cup chicken broth
2 Tbs. ground cumin
3 garlic cloves, minced
2 tsp. dried oregano
2 Tbs. all purpose flour
1 cup (8 oz.) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8")
2 cups (8 oz.) shredded Mexican cheese

Sprinkle port with salt and pepper. In large skillet, brown meat in oil in batches. Transfer to 3 quart slow cooker. Combine enchilada sauce, onion, carrots, olives, broth, cumin, garlic, oregano; pour over meat. Cover/cook on low for 6-8 hours. Combine flour, sour cream; stir into meat mixture. Cover/cook on high 30 minutes. Stir in cilantro. Spoon 2/3 cup pork mixture on each tortilla; top with 3 Tbs. cheese; roll up tightly.

*Makes 10 burritos*

Number of Servings: 10

Recipe submitted by SparkPeople user TEFFYBUNCH1.