1 5lb. pork shoulder roast (or butt roast)
1 lb. bag dried pinto beans
3 4-oz. cans diced green chile peppers
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas
Spray a large slow cooker with cooking spray. Place pork roast in slow cooker.
In a large bowl, mix together the beans, 2 cans diced green Chile’s, chili powder, cumin, salt, oregano, and garlic powder. Pour mixture over roast in slow cooker and add enough water to that the roast is mostly covered. Cover, and cook on low 8-9 hours. Check after 5 hours to make sure the beans haven’t absorbed all of the liquid. Add more water if necessary, 1 cup at a time. Use just enough water to keep the beans from drying out.
When the roast is fork tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with two forks. Return meat to slow cooker, and stir in the remaining 1 can of diced green Chile’s. Heat through and serve with flour tortillas and your favorite toppings.