2 pounds pork loin
1 cup brown sugar
3 cups salsa ( I used pace picante sauce medium)

Cook in crock pot on low for 8 hours. Shred pork and cook for 1 more hour.

10 8� flour tortillas
2 cups shredded mozzarella cheese
2 small cans (14 oz) green enchilada sauce ( I used mild)

Spread 1 cup enchilada sauce on bottom of pan. Fill tortillas with meat and a sprinkle of cheese and roll up. Cover filled tortillas with remaining enchilada sauce and cheese. Cook uncovered at 350� for 45-50 minutes or until cheese is bubbly.