Tex-Mex Pork Wraps

2 1/2 lbs boneless pork roast
1 8 oz can tomato sauce
1 C BBQ sauce
1 red onion, chopped
2 small cans diced green chilles
1 T chili powder
1 t cumin
1 t oregano
flour tortillas, warmed
toppings, if desired, ie. shredded lettuce, cilantro, sour cream, diced tomatoes, green onion

Place everything in crock pot (except tortillas) on low for 8 hours. When it is done, shred meat with fork. Use slotted spoon when filling tortillas. Add toppings, if you want. Make Spanish Rice to serve with it.

Kim Eastman