Pork Chalupas

By deb49

Ingredients

• 1 - 4 # pork shoulder roast
• 1 # dried pinto beans
• 3 - 4 oz. cans diced green chile pepeprs
• 2 Tblsps chili powder
• 2 Tblsps ground cumin
• 2 Tblsps salt
• 2 Tblsps dried oregano
• 2 Tblsps garlic powder
• 7 Cups water

Preparation

Step 1

Place roast in Ninja. In a separate bowl stir together the beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour mixture over the roast. Pour in water. Jiggle the roast a little to get some of the liquid underneath.
Cover, and cook on slow cooker, low for 8 - 9 hours.
When roast is fork-tender, remove from Ninja, place on a cutting board. Shred with forks, and return to the slow cooker. Stir in remaining can of chile peppers. Heat through and serve with flour tortillas and your favorite toppings.