Crock Pot Pork CHALUPAS
1 (3 pound) pork loin roast
1 teaspoon salt
Pepper to taste
3 cloves garlic, sliced
1 (16 ounce) package dried pinto beans, soaked several hours
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 (7 ounce) can chopped green chiles, drained
2 to 3 chipotle peppers en adobo, minced
Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in crockpot. Rinse pinto beans; drain. Add to crockpot. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on LOW for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes and serve over rice.
Crock Pot Cooking Tip
If your crock pot recipe calls for meat, browning first will help reduce the fat content and enhance the flavor and texture of slowcooked recipes. However, you really don't need to brown your meat before adding to the crock pot. Also, because of the condensation in a slow cooker, reduce the liquid if you are making a sauce or gravy from it.
