Ingredients
- ● Dry pinto beans
- ● Boneless pork shoulder roast , with fat trimmed
- ● 3 cloves garlic cloves, chopped
- ● 2 tbsp chili powder
- ● 1 tbsp cumin powder
- ● 1 tsp oregano leaves, crushed in hand
- ● 1 6 oz can diced green chilies
- ● 3 tsp salt
- ● 1/4 tsp red chili flakes
- ● 32 ounce chicken broth
- Fritos/tortillas
- sour cream
- lettuce
- tomatoes
- avocado
- olives- sliced
- salsa
- yellow cheese
- cilantro
Preparation
Step 1
1. Clean and rinse dry pinto beans and put into Crock-Pot.
2. Add boneless pork shoulder roast with fat trimmed,
3. Pour green chilies in crock pot
4. Place in bowl: 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy).
5. Pour spices over roast
6. Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock.
7. Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal).
8. When beans and meat are pull-apart tender, remove meat and shred with a fork -- removing fat as you go.
9. Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix.
10. Taste for appropriate saltiness and spices. This is a great crowd pleaser.
11. I've always made it like a great individual nacho volcano -- Fritos at the bottom, Chilupe, sour cream shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.