You just can't beat a good pork roast, can you? My mom didn't cook a lot of pork when I was younger, but when I married IT Guy, HIS mom did. Of course, they were pork producers so it made sense that they would eat a lot of it. I remember when they would butcher a pig and share the meat with us. Sausage, bacon, roasts....it was all so good! My mother-in-law says she's not a great cook, but she did teach me a lot about cooking, whether she knows it or not. And cooking pork roasts was at the top of the list. I didn't get this recipe from my MIL, but it's GOOD! I've had it for years and it's one of those recipes that gets tucked in the back of my recipe book and it's like I've won the lottery when I discover that it's been hiding! It's so easy to change! You can make burritos, nachos, pork tacos....so many ideas! Come up with your own and enjoy every bite!
1 pound pinto beans – soaked overnight
1 pork roast – about 3 - 4 pounds
1 tablespoon garlic salt
1 tablespoon cumin
1 tablespoon red chili powder
1 teaspoon oregano
1 12 ounce jar of salsa
Salt and pepper to taste
Wash pinto beans and allow to soak over night in a large bowl. Water should come up over beans about 2 inches.
In the morning, pour beans and water in a large crock pot and add spices. Place pork roast on top and allow to cook for 8 hours on high. Stir every so often.
When roast is cooked through, take it out of the crock pot and shred. Place shredded meat back into crock pot, turn on low and stir gently.
Serve with flour tortillas.
Here's the cast of characters.
Soak your washed beans over night.
You can use a big bowl or your crock pot.
All the spices....so pretty!
Dump the spices and salsa in with the beans.
Then add the roast. Don't get carried away
like I did and buy the biggest roast in the store.
Yikes!
Had to switch to the roaster! Much better!
Does anyone out there own a roaster?
My MIL first introduced me to roasters.
It's a neat-o invention!
The temp I used on this dish, was 300 degrees.
My roast had a bone in it, so about
half-way through the cooking process,
I split it in half to ensure even cooking.
Shred all the meat and mix it up with the beans.
Serve it up your favorite way!!
Kicked Up Pork & Beans
1 pound pinto beans – soaked overnight
1 pork roast – about 3 - 4 pounds
1 tablespoon garlic salt
1 tablespoon cumin
1 tablespoon red chili powder
1 teaspoon oregano
1 12 ounce jar of salsa
Salt and pepper to taste
Wash pinto beans and allow to soak over night in a large bowl. Water should come up over beans about 2 inches.
In the morning, pour beans and water in a large crock pot and add spices. Place pork roast on top and allow to cook for 8 hours on high. Stir every so often.
When roast is cooked through, take it out of the crock pot and shred. Place shredded meat back into crock pot, turn on low and stir gently.
Serve with flour tortillas.
Here's the cast of characters.
Soak your washed beans over night.
You can use a big bowl or your crock pot.
All the spices....so pretty!
Dump the spices and salsa in with the beans.
Then add the roast. Don't get carried away
like I did and buy the biggest roast in the store.
Yikes!
Had to switch to the roaster! Much better!
Does anyone out there own a roaster?
My MIL first introduced me to roasters.
It's a neat-o invention!
The temp I used on this dish, was 300 degrees.
My roast had a bone in it, so about
half-way through the cooking process,
I split it in half to ensure even cooking.
Shred all the meat and mix it up with the beans.
Serve it up your favorite way!!
