Slower Cooker Pork and Bean Taco Bowls
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.
Prep Time 30 minutes mins
Cook Time 7 hours hrs
Total Time 7 hours hrs 30 minutes mins
- 1 3- to 4-pound boneless pork loin roast
- 1 lb 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
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.
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.
Serve in taco bowls with your desired toppings: lettuce, green onion, shredded cheese, salsa, avocado, sour cream, etc.