Recipe - Burritos - Shredded Pork

Shredded Pork Burritos with assorted fillings

(serves 6 to 8)

Ingredients	Equipment
3 lb pork (I usually use loin but any other cut is fine) 1 tsp - Salt 1 tsp - Pepper 2 cloves Garlic - smashed, diced or sliced 2 packets Spice - Sazon Goya SIN ACHIOTE (without annatto) (found in the Hispanic section of your grocery store) 1 onion - diced 1 tomato - diced 1 small bundle of Cilantro 1 small tub of sour crème 8 oz cheddar cheese - grated	Dutch Oven knife - to cut onion, etc 2 forks to shred meat cheese grater (or buy grated cheese) Charcoal (or wood) Charcoal lighting device (Scouts don't use lighter fluid)

Put pork in Dutch oven
Add Salt, Pepper, Garlic
cover with lid, and cook over low heat for 5 hours. Place some coals on top of the lid of the Dutch oven. You will need to replenish the coals every 30 to 45 minutes. If cooking over fire pit hang Dutch oven from tripod.
After cooking, look at the amount of water and juice around the meat. If it covers less than 1/3 of the meat keep it all, else shred the meat using a couple of forks. The meat should fall apart easily. Shred the meat right in the Dutch oven