4 cans green chili enchilada sauce
4 lbs. pork roast, all fat removed & cubed
1 lg. jar hot taco sauce
2 cans enchilada sauce
1 can tomatoes & green chilies
4 fresh jalapenos, finely chopped
1 med. onion, chopped
1 tbsp. oil

Place pork cubes, onions and oil in pan and brown. Place in crock pot and add all other ingredients. Simmer on low at least 24 hours. (High 8 hours.) Meanwhile make burritos.

BURRITOS:

2 dozen lg. flour tortillas
2 lg. cans refried beans
3 lb. beef roast
1 jar hot picante sauce
Shredded cheddar cheese, or American cheese slices
1 med. onion, chopped
Lettuce
Tomatoes, chopped
Shredded cheddar cheese

Boil beef in 2 cups water and picante sauce until it falls apart easily (4 hours). Drain. Discard liquid. Take 1 tortilla, add a heaping spoonful of beans, a heaping spoonful of beef, spoonful of cheese (or 1 slice), and onions to taste. Fold and wrap in Glad Wrap. Repeat until all burritos are done. When ready to serve: Microwave on high for 1 1/2 to 2 minutes. Then spoon sauce over top to smother, add lettuce, tomatoes and more cheese on top. Make sure sauce is hot when smothering burrito. Delicious. Can serve with jalapeno slices if desired.