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Slow Cooker Recipes from AlansKitchen.comMakes 12 to 16 servings

Prep Time: 15 min
Cooking Time: HIGH 1 hr, LOW 6 hrs + HIGH 1 hr


  • 1    pound dry pinto beans
  • water
  • 3    pounds pork roast
  • 2    garlic cloves, minced
  • 1    Tablespoon ground cumin
  • 1    Tablespoon oregano
  • 2    Tablespoons chili powder
  • 1    Tablespoon salt
  • 1    can (4 ounces) chipped green chiles
  •       Lettuce
  •       Garnish: grated cheese, copped onions, and tomatoes


  • In slow cooker, cover beans with water and soak overnight.
  • In the morning, remove beans (reserve soaking water,) and put roast in bottom of cooker.
  • Add beans, reserved water garlic, cumin, oregano, chili powder
  • Salt, green chilies and more water if needed to cover the ingredients.
  • Cover and cook on HIGH for 1 hour. Then cook on LOW for 6 hours.
  • Remove mead and shred with two forks.
  • Return meat to slow cooker.
  • Cook on HIGH for 1 hour.
  • Serve over a bed of lettuce. Top with grated cheese and chipped onions and tomatoes.

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