Chile Verde Burritos

I found this recipe on Recipezaar. Kellen said it's better than a restaurant Chile Verde Burrito. I liked that it's Oh So Easy!

SERVES 6

• 3 lbs boneless pork shoulder cut into chunks (carnitas meat)
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon oregano (Mexican if you can find it)
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon minced onion flakes (or fresh onion)
• 1 teaspoon minced dried garlic
• 1 cup water
• 2 tablespoons beef bouillon
• 16 ounces salsa verde
• tortillas
• desired toppings

1. Mix all seasonings together in small bowl (except Salsa Verde).
2. Mix Beef Boulion with water and pour in crock pot first.
3. Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
4. Cover and set on low for 6-8 hours. (Usually cooked within 6 hours).
5. One hour before serving, drain pork drippings out leaving about 1/2 - 1 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 Tbsp cornstarch, 1 Tbsp water).
6. Serve with Spanish rice, refried beans, cheese, and any other toppings you like and enjoy!