Place the roast in the slow cooker with the Worcestershire sauce, oregano, ginger, chili powder, garlic powder, salt and dried minced onions. Set to LOW and cook for 10-12 hours. Add the brown sugar, enchilada sauce and chopped green chilies and cook for another hour.

In the meantime, to make the Creamy Tomatillo sauce add all ingredients to a blender and blend until smooth. Refrigerate until ready to use.

To assemble the burritos, spoon some rice and black beans on the tortilla shells, top with the pulled pork, pour some tomatillo sauce over and roll up.