Pork Taco Bowls
Print recipe
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 7 hours |
| Total time | 7 hours, 30 minutes |
| Meal type | Main Dish |
This zesty pork and bean filling is a terrific go-to for busy weeknights when you need to let the Crock Pot do the work for you. Serve in taco bowls, or in burritos, tacos, quesadillas, and more.
Ingredients
- 1 (3- to 4-pound) boneless pork loin roast
- 1lb dried pinto beans
- 2 cloves garlic (chopped)
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1 (32-ounce) container chicken broth
- 1 (10-ounce) can Rotel
Directions
| Step 1 | |
| Spray the bowl of a 6-quart slow cooker with non-stick spray. Rinse and sort the beans according to the package directions; place in the slow cooker. Add roast and next 5 ingredients. Pour chicken broth over roast. | |
| Step 2 | |
| Cover and cook on high 6 hours. Pull roast into large chunks using 2 forks. Stir in Rotel. Cook, uncovered, on high for 1 hour more, or until liquid is slightly reduced. | |
| Step 3 | |
| Serve in taco bowls with your desired toppings: lettuce, green onion, shredded cheese, salsa, avocado, sour cream, etc. | |