The secret to this recipe is slow cooking your pork. I used a boneless pork shoulder that was about 3 lbs.
Make a spice rub:
2 1/2 tsp. garlic powder
2 tsp. onion powder
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
Cover the pork with the spice rub making sure to work it in. Place the pork in the bottom of a 6-quart slow cooker.
Pour 1 can of beef broth around the pork (do not pour on top). Or you can mix 1 cup hot water with 2 beef bouillon cubes or 2 Tbsp. beef bouillon granules. Cover and cook on low for 8 hours or until meat is tender and pulls apart easily.
Remove pork, let rest for 10 minutes and shred with two forks. Set meat aside.
Prepare remainder of ingredients:
10 flour tortillas
3 c. canned pinto beans, rinsed and drained
3 c. cooked Spanish rice
salsa chopped tomato
I use about 1/3 cup shredded pork on the burrito and then add the remainder of ingredients to my liking.