3 to 4 lb. boneless pork shoulder
1 onion, chopped
2 tsp. salt
3 tsp. garlic salt
6 oz. can tomato paste
8 oz. can tomato sauce
3 tsp. red pepper (comes in bag or bottle)
8 1/2 c. water
1 (1 lb. 14 oz.) can refried beans
2 dozen flour tortillas
Cheese, if desired

Soak red peppers in 1/2 cup of water. Cut pork into small pieces. Brown with chopped onion, salt and garlic salt. When brown, add 1/2 can of tomato paste, 1 can of tomato sauce, 4 cups of water and red peppers. Gradually add remaining 4 cups of water as needed. Cook for 2 hours, stirring occasionally, until sauce is thick. Roll in tortillas with beans and cheese.