Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from cooking liquid; stir in beans and chilies. Return pork to the slow cooker; heat through.
Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.
To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of your choice. Yield: 14 servings.