I adapted this recipe to prepare the pork in the crockpot. I completely eliminated the 2 cups of water and cooked the pork until tender. After shredding I put it into a skillet and added the oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Instead of buttering the tortillas I simply softened them in the microwave before rolling. The chimichangas had great flavor and even froze well. Thank you for sharing the recipe!