Slow Cooker Pork Chalupas

By sprugh

Ingredients

• 1 pound dried pinto beans
• 1 3 1/2 pound pork loin roast (doesn't have to be bone-in)
• 2 cans chopped green chilies
• 2 garlic cloves
• 1 T chili powder
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp gr. cumin
• 32 oz. box chicken broth
• 10 oz. can diced tomatoes with green chilies and cilantro and lime juice

Preparation

Step 1

Rinse and sort beans. Place beans in crock pot, add roast and add next 6 ingredients. Pour chicken broth evenly over the roast.

Cook on high one hour, reduce to low for 9 hours or remain on high 6 more hours. Shred pork into pieces (remove bone if there is one) and stir in diced tomatoes. Cook on high 1 more hour. It will be hard to wait until dinner time when you smell this cooking all day!
To serve, you can use taco salad shells and fill with shredded lettuce, top with pork mixture and additional topppings (halved cherry tomatoes, chopped avocado, sour cream, shredded cheese).