My friend Nikky shared this dish with me and I loved it! The flavors all go so well together, and what could be easier than cooking in a crockpot? Thanks Nikky!
Pork and Bean Chalupa Filling
3lb. pork roast or pork tenderloin
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies
Cover beans with water and soak overnight in slow cooker (do not turn slow cooker on)
In the morning, remove beans and their water (don't throw away the water!), and put pork in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
Cook on High 1 more hour.
Serve with tortillas, or over a bed of lettuce and top with grated cheese, chopped onion, tomatoes, guacamole, sour cream.