My friend, Ann, gave me this recipe this week and I made it for our New Year’s dinner. It was absolutely fabulous! Even my picky eater son ate it. I snuck the beans in Audrey’s and she ate it with crushed tortilla chips. I had to cook this on the stove because I realized through trial and a hugely messy error that my crock pot was not large enough. I guess I’ll have to add that into my New Year’s budget somehow. :)
Pork Roast/Bean Chalupa
- 1 pound dry pinto beans
- 3 pounds butt pork roast
- 1 lg. onion, chopped
2 cloves garlic, crushed (I used 2 T. of garlic powder) - 2 cans of Ro-Tel
1 tablespoon chili powder
1 teaspoon oregano
1 tablespoon salt
2 tablespoons cumin - 6 cups water (I probably should have used less because we had to spoon the beans/Ro-Tel mixture out with a slotted spoon.)
Directions:
Place beans, roast and all other ingredients in crock pot. Cover with water and simmer covered until beans are tender and meat falls off bone (10 hours on low). Remove all fat from meat.
Before serving, we took the meat out and completely shredded it in a bowl.
Serve over corn chips or on flour tortilla with grated cheese and sour cream. However, you can pretty much add any items you would normally use to top a taco or burrito.
