Sunday, July 10, 2011


3 lb pork roast
1 lb dry pinto beans
2 cloves garlic, minced
1 T ground cumin
1 T dried oregano
2 T chili powder
1 T salt
4 oz can diced green chilies


Cover beans with water and soak overnight.  In the morning, put roast in slow cooker.  Add in beans and other ingredients.  Fill with water to cover all ingredients (this can include the water that the beans soaked in but doesn't have to).  Cook for 1 hour on high then 6 hours on low, or, if the roast is frozen, you can likely leave it on high all day.  Take meat out and shred.  Place back in slow cooker and let cook for 1 hour on high or until ready to eat.  Can be served over a bed of lettuce topped with cheese and onions and tomatoes, or any other way you want.  

Notes: We got this recipe from Brittany's sister, Kim. I am not sure where Kim got it. We've had it in a burrito, on a sandwich, and on top of rice.  All were tasty.

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