Put pork roast in crockpot and cover with 20 oz. can green chili enchilada sauce. Slow cook 6 to 8 hours, until meat is very tender and can be shredded with a fork.
Put meat on flour tortillas and roll up. Place in a 9 x 13 pan. Pour rest of sauce over burritos. May need more green chili sauce than is in crockpot. (I use medium sauce to cook pork in and mild sauce to pour over.) Sprinkle generously with grated Mozarella cheese. Bake until bubbly--about 15 to 20 minutes.
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