Ingredients
- 1 (3 lb.) pork roast
- 1 lb. dry pinto beans
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 (4 oz.) can chopped green chilies
- water
Directions
Cover beans with water in cooker. Soak overnight. In the morning, remove beans (reserve soaking water), and put roast in bottom of cooker. Add remaining ingredients (including beans and their soaking water) and more water if needed to cover all ingredients. Cook on High 1 hour, then low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker. Cook on high 1 more hour. Serve over bed of lettuce. Top with grated cheese and chopped onions and tomatoes.
