Green Chili Cheesy Pork Mini Burritos

Green Chili Cheesy Pork Mini Burritos

• 1 pork tenderloin
• 2 cups Beth's Green Chili Sauce
• 2 cups water or beer
• 1 teaspoon seasoning salt
• 2 cups shredded Mexi cheese blend
• Large flour tortillas

1. Place the pork tenderloin, water/beer, and seasoning salt in a slow cooker and cook for 6 hours on low.
2. Drain out 1/2 of the juice and shred the pork.
3. Return the pork back to the slow cooker and top with the green chili sauce.
4. Cook on low for 30 minutes.
5. To make the mini burritos: Cut the large tortillas into fourths. Stir the cheese into the pork and toss together. P
6. lace between 1-2 teaspoons of pork in the middle of the widest part of the tortilla wedge.
7. Roll up starting from the wide edge, tuck in sides and continue rolling to the "point."
8. Place in a metal baking pan seam side down. Continue with the rest of the wedges.
9. Heat your burritos my placing a damp paper towel over the top and covering with foil.
10. Place in a 350 degree oven for 15 minutes to warm or on the grill with indirect heat.
11. Serve with sour cream and salsa.