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1.Stir The Soup, Water, Chili Powder, Brown Sugar, Cumin And Cinnamon In A 6-Quart Slow Cooker. Add The Pork And Turn To Coat. 2.Cover And Cook On Low For 8 To 9 Hours Or Until The Pork Is Fork-Tender. Remove The Pork To A Cutting Board. Using 2 Forks, Shred The Pork. Add The Chocolate To The Cooker And Stir Until Melted. Return The Pork To The Cooker. 3.Place About 1/2 Cup Pork Mixture Onto Half Of Each Tortilla. Top With The Tomatoes And Cilantro. Fold The Tortillas Over The Filling.
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