COSTA VIDA BURRITOS

COSTA VIDA BURRITOS – FAMILY STYLE 2 Lbs. country style pork ribs (you can also do a pork roast) 1/2 c. Coke 1 c. brown sugar 1 c. red enchilada sauce 1 1/2 c. rice (uncooked) 3 c. chicken broth juice of 1 lime 2 cloves garlic 1/2 bunch cilantro, chopped 1-2 cans cuban-style black beans 1 (28 oz) can green enchilada sauce 8-10 flour tortillas 2-3 c. Monterey Jack cheese, grated Sear pork on all sides until browned. Place pork in slow cooker with Coke, brown sugar, and enchilada sauce. Cook on high for 3-4 hours or low for 6-8 hours or until pork is tender and shreds easily. Shred pork, place back in crock pot and set aside. In the meantime, place rice, chicken broth, lime, garlic and cilantro in a rice cooker and cook until done (you can also do this on the stove following rice package instructions). Preheat oven to 350-degrees. Pour about 3/4 c. of the green enchilada sauce over the bottom of a 9x13 glass pan and spread evenly. In each flour tortilla shell, place about 1/4 c. shredded pork, scoop of rice (to taste), scoop of black beans (lightly drained, to taste), about 2-3 Tbsp. green enchilada sauce, and a sprinkle of cheese (to taste). Place burritos along the bottom of the prepared 9x13 pan. Pour remaining green enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is hot and bubbly. Serve with any extra remaining rice and beans.