3 pound boneless pork roast
1 pound dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 ounce can chopped green chilies (or make your own)
Rinse beans and place in empty crock pot. Cover beans with water and allow to soak overnight. (Do NOT turn crock pot on at all - just let the beans soak overnight in the cooker).
In the morning, drain beans, reserving soak water. Place roast in bottom of slow cooker. Add spices and green chilies. Replace beans on top of roast and add enough or reserved soak water to cover all ingredients. (Add additional water if necessary for all ingredients to be covered.)
Cook on HIGH one hour and then on LOW for 6 hours. Remove meat and shred with two forks. Return meat to slow cooker and cook an additional one hour on HIGH.
Serve over lettuce as a salad, over rice, or use as a filling for burritos, adding your favorite toppings such as cheese, sour cream, salsa, chopped onions or tomatoes.