Slow Cooker Shredded Pork & Pinto Tacos

Slow Cooker Shredded Pork & Pinto Tacos is a great recipe for Cinco de Mayo or anytime during the year. Dinner is ready when you get home!

Prep: 10 min | Cook: 8 min | Yield: 12 tacos

Ingredients

• 1 pound pork shoulder
• 1 (1 pound) package Camellia Brand Pinto Beans
• 6 ounces beer or chicken broth
• 1 (15 ounce) can fire-roasted tomatoes
• 6 cloves garlic, minced
• 1 or 2 jalapeño peppers, minced, or to taste*
• 1 medium onion, chopped
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon taco seasoning
• 1 teaspoon salt
• 1 1/2 cups water
• 12 small corn or flour tortillas
• Toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños

Instructions

1. Rinse and sort beans.
2. Place pork shoulder in a slow cooker. Add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and 1 1/2 cups water.
3. Cook on LOW heat for 6 to 8 hours or on HIGH heat for 4 to 6 hours.
4. Remove lid at end of cooking time and shred pork using two forks directly in the slow cooker. If there's too much liquid, continue to cook with cover off for a little while. If it's too dry, add more water.
5. Warm tortillas by wrapping several in aluminum foil and heating in a 350 degrees F oven for 15 to 20 minutes. Or warm individual tortillas over a gas burner, using tongs to flip and heat each side.
6. Add pork and bean mixture to warmed tortillas and add toppings as desired.
7. Serve immediately.

Notes

* Remove ribs and seeds for less heat or omit peppers entirely based on your preference.

Attribution

Recipe and photo used with permission from: Camellia Brand
Recipe adapted from Pinch of Yum.