I just love this recipe and so does my family. It has become a regular in our house. I have found that I can use many types of pork cuts (chops, ribs, roast, etc) and it turns out fantastic every time. I found this on allrecipes -
here. I have used this meat/bean mixture for copy cat costa vida salads- it's a nice change to the sweet pork. I like to soak my beans (2 cups = 1 lb) overnight in water. This helps soften the beans and remove some of the extra gas. The next day just drain the yucky water before dumping the beans into your crockpot. Enjoy!
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1 (4 pound) pork shoulder roast
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1 pound dried pinto beans
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3 (4 ounce) cans diced green chile peppers
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2 tablespoons chili powder
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2 tablespoons ground cumin
- 1 tablespoons salt
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2 tablespoons dried oregano
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2 tablespoons garlic powder
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16 flour tortillas or taco shells
Directions
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Place the roast inside a slow cooker coated with
cooking spray. In a separate bowl, stir together the beans, 2 cans of
the chile peppers, chili powder, cumin, salt, oregano, and garlic
powder. Pour the whole mixture over the roast, and add enough water so
that the roast is mostly covered. Jiggle the roast a little to get some
of the liquid underneath.
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Cover, and cook on Low for 8 to 9 hours. Check after
about 5 hours to make sure the beans have not absorbed all of the
liquid. Add more water if necessary 1 cup at a time. Use just enough to
keep the beans from drying out.
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When the roast is fork-tender, remove it from the
slow cooker, and place on a cutting board. Remove any bone and fat, then
shred with forks. Return to the slow cooker, and stir in the remaining
can of green chilies. Heat through, and serve with flour tortillas and
your favorite toppings.
1 comment:
Is this what we had last night? It was really good in tacos if it was. Jody
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