Serves 6

• 1 lb pork shoulder, cooked in slow cooker ahead of time
• 1 envelope of taco seasoning
• 1/4 cup pork broth from cooking
• 1 can refried beans (16 oz)- can substitute pinto beans or black beans
• 6 flour tortillas (12 in)
• 1 cup cheddar cheese, shredded
• 1 tbsp. cooking oil

1. Cook pork in a slow cooker on medium for 8 hours or until done. Let cool and shred with a fork.
2. In a mixing bowl, combine pork, broth, taco seasoning, and refried beans. Spoon about 1/2 cup of mixture on tortilla. Sprinkle with cheese and fold the sides.
3. In a large skillet over medium high heat, heat the oil. Brown the burritos on all sides.
4. Serve with salsa, greek plain yogurt, or your favorite rice dish.

Freeze option: Individually wrap cooled burritos in paper towels and foil. Freeze in a plastic freezer bag. To use, remove foil, place paper towel-wrapped burrito on a plate and heat in microwave on high 3-4 minutes or until heated through, turning once.