Slow Cooker Pork Tacos
Prep time: 10 minutes | Cook time: 8 hours | Total time: 8 hours 10 min | Serves 8 to 10
1 (2–3 lbs.) pork shoulder roast
1 (8-oz.) bag dry pinto beans
1 onion, diced
4 cloves garlic, minced
2 (4-oz.) cans diced green chiles
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 tablespoon oregano
1 tablespoon salt
Toppings such as sour cream, lettuce, cheese, etc.
Coat slow cooker with nonstick cooking spray. Place roast inside slow cooker. In separate bowl, mix together the beans, onion, garlic, green chiles, chili powder, cumin, oregano, and salt. Pour over roast, then add enough water to slow cooker so that the roast is almost completely covered.
Cook on low heat 8 to 9 hours, checking about half way through to make sure there is still water and adding more water if needed. When roast is done cooking, remove bone and fat and shred pork using two forks. Return pork to the slow cooker and stir into the leftover liquid and serve on tortillas with your favorite toppings.
Serving Suggestion: Use whole wheat tortillas for a healthier option
With a variety of entrees, Six Sisters' latest cookbook features more than a hundred quick-and-easy, tried-and-true recipes that make this your go-to resource for family-favorite, delicious dinners using your oven, stove top, or slow cooker.