Step 1

Trim fat from the pork roast. Cut the pork into 2-3 large pieces and season each piece with salt and pepper on all sides.

Step 2

Heat oil in a large skillet over high heat. Add all the pieces of pork and sear for 1 minute on each side, just until browned. Transfer the pork to slow cooker.

Step 3

Add the liquid smoke and ½ cup water. Cook on high for 4-5 hours or on low for 8 hours.

Step 4

While the pork is cooking, prepare the rice. Melt butter in a saucepan over medium-high heat. Add the rice. 

Step 5

Cook, stirring, for 2 minutes. Add chicken broth, salt, pepper, lime juice and zest, cilantro and cumin and bring to a boil. 

Step 6

Reduce heat, cover and cook for 18-20 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.

Step 7

Remove the pork from the slow cooker and shred into bite-sized pieces (discard any pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, ½ cup of the green sauce, chili powder, salt and pepper.

Step 8

Add the beans, rice and cilantro to the pork mixture.

Step 9

Lightly grease a 9X13-inch baking pan and spoon some of the green sauce on the bottom.

Step 10

Scoop about ½ cup of the meat mixture into each tortilla and sprinkle with a little bit of cheese Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining sauce over them and sprinkle with remaining cheese.

Step 11

Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.