There aren’t too many people that I know (in fact there is no one) that love to spend time planning meals. But imagine this… What if there was one thing that you could make and use for a variety of meals? Almost endless possibilities. How fantastic could that be?! This Mexican pulled pork is as close to perfect as you can imagine. It’s that versatile. Chalupa? Nailed it. Maybe a tostada? Done! You say you want a taco, you got it! How about a burrito or a taco salad? Yep! Oh wait, don’t forget about enchiladas! This meat can fill all of these, and probably some I haven’t thought of yet. Listen, ladies and gentlemen, it is that good! ~Kathy
- 4 lbs. boneless pork roast
- 2 c. clean, dry pinto beans
- 3 T. chili powder
- 1 ½ T. ground cumin
- 1 ½ tsp. dried oregano
- 1 ½ T. salt
- 1/8 tsp. black pepper
- 2 (7 oz.) cans mild diced green chilies
- 3 cloves garlic, smashed or minced
- Half of a large onion, trimmed and cut into wedges
Soak beans in water overnight; drain the next morning.
Combine dry seasonings in a small bowl.
Trim fat from roast and cut into about 6 large pieces. Rub about one tablespoon of the spice mix into the meat. Set aside.
In a 6-quart slow cooker, place the onion and garlic cloves. Position the pieces of pork over the onion.
Add in the drained beans and remaining spice mixture; then add green chilies (undrained).
Add enough water to just cover the beans and meat. Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred.
To serve: Remove pork and the beans to a large, deep bowl with a slotted spoon. Shred pork and serve with your favorite toppings. Reserve some cooking liquid for use if desired.