Chimichangas al Horno (oven-fried)

I had this dish at my in-laws one Sunday. It was fabulous! The meat is browned and boiled down twice to really lock in the flavor! You can partially make these beforehand.

prep-time: about 25 minutes
cooking time: about 1 & 3/4 hours
baking time: 8-10 minutes

1 pound lean, boneless pork butt or shoulder, trimmed of excess fat and cut into 1 & 1/2 inch cubes
2 cups water
2 Tbs. White vinegar
3 Tbs. canned, diced green chiles
1 clove garlic
1 & 1/2 cups (6 oz.) shredded jack cheese
1 cup sour cream

1. Place meat in a 2 to 3 quart pan. Cover & cook over medium heat to draw out juices (about 10 minutes).
Uncover and cook over high heat, stirring often until liquid has evaporated & meat is well browned.
2. Add water to pan, stirring to scrape up browned bits. Bring to boil over high heat; reduce heat, cover and simmer until meat is very tender when pierced (1 to 1 & 1/4 hours). Uncover & boil over high heat until all
liquid has evaporated. Reduce heat to low. Add vinegar, chiles, garlic, oregano & cumin. Stir to scrape up
browned bits; remove from heat.
3. Shred meat with two forks. Season to taste with salt. (At this point, you may cover and refrigerate for up to 3
days; reheat before using.)
4. To assemble each chimichanga, brush both sides of tortilla with melted butter. Spoon filling down the center
of tortilla. To enclose, lap ends over filling; then fold sides down, in a 9"x13" baking pan. Bake in a 500
degree oven until golden (8-10 minutes).
5. Serve with fresh salsa, cheese, sour cream, lettuce, etc. Makes four servings.