Chulupa

We came home from Christmas in Tennessee and I refused to spend my first day back in the kitchen or at the grocery store. So I looked in my freezer and pantry and found a pork loin and dried black beans then scanned my cookbook shelf and found my copy of Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good.

I found this recipe for Chalupa and opted to step out on a limb and use black beans instead of pinto beans. I home this is not some culinary mistake.

3 lb. pork roast
1 lb dry pinto beans (as stated above I used dried black beans)
2 garlic cloves, minced
1 tbsp. ground cumin
1 tbsp. dried oregano
2 tbsp. chili powder
1 tbsp. salt
4 oz. can chopped green chili and water

1. Cover beans with water and soak overnight in slow cooker.
2. In the a.m. remove beans (reserve soaking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
3. Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to the cooker.
4. Cook on High 1 more hour.
5. Serve over a bed of lettuce. Top with grated cheese and chopped onion and tomatoes.

* I served over brown rice.

My husband said it was better as left overs tonight and that I needed to mark this as a keeper.
Warning it makes a ton!!