4 pound pork roast, chucked & browned slightly with salt, pepper, garlic powder and cumin sprinkled on meat, before browning.

In a large crock pot. Add meat. 2 cans Ortega chopped green chili salsa 2 cans tomatillos or 4-5 fresh, chopped 2 chopped onions

Cook until meat is tender. About 6 hours. Drain almost dry. Shred up meat. On a large plate size heated tortillas. Add 1 large spoon of meat. Spoon of red beans shredded cheese, lettuce, chopped tomatoes, sour cream and picante sauce.