Pork Burritos

Place the pork roast, sliced onion, and minced garlic into a large cooking vessel. Sprinkle one package of seasoned taco blend over the top and add sufficient water to cover the roast completely. Set the pot over medium-high heat and bring the mixture to a rolling boil. Gradually decrease the heat to a low simmer and cook until the meat is tender, easily shreds with a fork, and falls apart, typically requiring 2 to 3 hours of cooking time. Periodically check the water level every 45 minutes, adding more as necessary to maintain the desired consistency. Once cooked, carefully transfer the roast to a serving board.

Discard the vegetables, but reserve approximately 1 cup of the cooking liquid for later use. Shred the pork using a fork, discarding any excess fat that may be present.

Combine the shredded pork with refried beans, diced tomatoes, and a blend of chiles in a mixing bowl. Add the remaining taco seasoning to the mixture and stir until well combined. If the mixture appears too dry, add some of the reserved cooking liquid to achieve the desired consistency.

Divide the pork mixture evenly down the center of each tortilla, then sprinkle with shredded Cheddar cheese. Fold the bottom and top edges of each tortilla over the filling, then roll from one side to form a compact burrito.

Heat 2 tablespoons of oil in a large skillet over medium heat. Place two burritos into the hot oil with the seams facing down. Fry until golden, approximately 2 minutes. Flip and repeat on the other side. Drain the fried burritos on a paper towel-lined plate, continuing to fry the remaining burritos in batches of two.