| | Directions | | Put all ingredients in a crock pot/slow cooker & cook on low for 8-9 hours or until roast starts to fall apart. Shred & cook 30 minutes more. Serve on warm tortillas with cheese and sour cream. Even better with lettuce, tomatoes, and cilantro-lime rice. (See recipe for cilantro-lime rice in side dishes.) Serves: 8 |
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| Ingredients | | - |  | 1 pork roast (2-3 lbs) |
| - | | 2 cans pinto beans |
| - | | 1 cup red salsa (any kind) |
| - | | 1 cup green salsa (any kind) |
| - | | 2 tablespoons chili powder |
| - | | 2 teaspoons cumin |
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