3 lb. pork roast
1 lg. onion, chopped
2 to 3 cloves garlic, minced
1 pinch baking soda
2 sm. pinches ground cumin
1 to 2 tsp. oregano leaves
1 tsp. salt
Pepper
1 tbsp. chili powder
1 c. refried beans
Additional refried beans
Flour tortillas

In large cooking pot, almost cover pork roast with water and simmer 2 to 3 hours or until meat is tender (cook 1 hour in pressure cooker). Reserve liquid.

In frying pan, brown onion and garlic in oil. Add baking soda, cumin, oregano leaves, a few shakes of pepper and chili powder. Bone cooked pork, remove fat, and shred meat. Return to pot containing liquid pork was cooked in. Add onion mixture, more chili powder to taste, and about 1 cup refried beans. Simmer for several hours.

When ready to serve: Warm flour tortilla, spread tortilla with more refried beans. Spoon on some pork mixture and some broth, roll up tortilla. Spoon more pork mixture on top. Eat with a fork. Serve with a tossed green salad.

NOTE: Pork mixture is slightly soupy. Tastes best when made the day before.