This recipe is great for a group. Once the main course is ready, you just set out all the toppings and let each person add their favorites – make a taco, salad, etc.
Serves 10 Prep time 10 minutes Cook time 9 hours (see below for options)
INGREDIENTS:
2-3 pound pork shoulder roast
1/2 pound dry pinto beans (If you use 2 cans of beans instead, cut the cook time down to 6-7 hours)
3 cups water (approximate)
1/2 cup diced onion
2 cloves garlic, minced
1 (4-ounce) can green chili peppers
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon red pepper (optional)
INSTRUCTIONS:
1. Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
2. In a separate bowl, mix together the beans, onion, garlic, green chilies, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
3. Cook on low heat for 8-9 hours checking about halfway through to make sure there is still water and add more water if needed.
4. When the roast is done cooking, remove bone and fat and shred using two forks. Return to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.
SUGGESTED TOPPINGS:
Tortillas Salsa Cheese Sour cream
Tortilla chips Diced tomatoes Lettuce Guacamole
