Preparation

• 1
  Trim roast of excess fat, then place in crock pot
• 2
  Mix the vinegar, stock, chili powder and cumin in a small bowl, then pour over meat
• 3
  Cover, and cook on low for 8 hours, or until meat is tender and falling apart
• 4
  Alternatively cook it in a pressure cooker for an hour
• 5
  Preheat oven to 250°C
• 6
  Remove the meat from the crock pot, shred, then return to the crock pot, mixing in with the remaining juices
• 7
  On a work surface, brush the tortillas with butter on both sides. Spoon a dollop of the meat down the center
• 8
  Fold in the sides and top and bottom of the tortilla to make a packet
• 9
  Place seam-side down in a 9X13-inch baking dish
• 10
  Top the chimichangas with the cheese, and bake for 8-10 minutes or until golden and crisp. Serve with salsa and sour cream.