I like to use a 2 pound pork tenderloin, because it is nice and lean, but any 2-3 pound pork roast will work. My crockpot is a big one and it tends to run a little hot, so this pork is fall apart tender (for me) in 6 hours ON THE LOW SETTING. Depending on your crockpot, it could take as many as 8 hours on low, but that is unlikely, just start checking for tenderness at 6 hours.
1 cup DRY pinto beans (rinse, but DO NOT soak)
(1) 4 ounce can of mild green chilies
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dry oregano
1 clove garlic minced
1 cup chopped sweet onion
healthy pinch of dry red pepper flakes (optional see note)
Brown the pork well and put it in the crock pot. Saute the onions and garlic in the same pan and then mix them with the DRY beans, spices, canned chilies then pour over the meat. Add just enough water to mostly cover the beans and meat, it should look like this:
Make sure the liquid gets under the meat as well. After cooking on low for 4 or 5 hours, check the liquid level in the crock pot and add a little more water if necessary, but not too much. This broth makes the best red gravy!!
Take the meat out of the crock pot when it gets fork tender (remove any fatty pieces and bones) and pull it apart. Thicken the liquid in the crock pot with a cornstarch and water slurry, then put meat back in with the beans and gravy.
This makes KILLER burritos!!
NOTE: A word about the heat or spice in this recipe. My hubby