Shredded Pork Chimichanga

Chimichangas are one of those dishes that you order when you really want a good crunch full of delicious meat. How I make it is take a chunk of pork, give it a dry rub, then place it in the crock pot all day. I have been working on this recipe for a while and I have it down now. I use this shredded pork for a number of different dishes. If you have leftovers including the sauce make sure to save it because it will get used trust me. If you have any questions please feel free to give me a call. Hope you like it.

Ingredients
- 5 - 10 pounds pork shoulder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon cumin
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon onion powder
- 1 teaspoon cayenne powder
- 1 onion roughly chopped
- 5 cloves garlic, chopped
- 3 jalapenos, stemmed removed, roughly chopped
- vegetable oil for frying
- large flour tortillas
- shredded cheddar cheese

The Process
1. Place the onion, garlic and jalapenos at the bottom of the crock pot. Combine all dry spices together for the dry rub and then season season the pork with it. Place the pork on top of the veggies in the crock pot. Pour in the tomato sauce and the beef stock then put the lid on and set it on 12 hour low and walk away.
2. Remove the pork and place in a large bowl trying to leave all the veggies behind. Then using an immersion blender, puree all the leftover ingredient in the crock pot until it's completely smooth. If you don't have an immersion blender then place all the juices and veggies in a blender and puree. Season sauce with salt if necessary. Then stir in some of the sauce with the pork using a wooden spoon. The pork should be falling apart so stirring it in should be simple. You are not looking for submerged meat here just enough to keep it moist. Set the rest of the sauce aside until ready to be used.
3. In a large skillet, add about 1 inch of vegetable oil and heat up over medium heat. To make a chimi, take a tortilla, fill with some meat and cheddar cheese. Do not over fill these or they will fall apart, trust me. Roll them up as tight as you can. Then place them, rolled side down, into the hot oil, be careful not to burn yourself, and hold down the top of the chimi so that the oil doesn't pop it open, for about 30 seconds. Do this for however many chimichangas you want and when they are browned on both sides, place on paper towels to soak up some of the oil.
4. To serve, place a chimichanga on a plate, then cover with some of the braising liquid. Serve with a dollop of sour cream and any leftover salsa you have like this one.
5. Enjoy!