|Photo courtesy of Pinch of Yum (since I forgot to take a picture!)|
- 1 lb. pork shoulder (Mine was about 1.5 lb)
- 1 lb. dry pinto beans (rinsed) (I used a can since that's what I had)
- 6 ounces light beer (Used a bottle of dark beer since that's what my husband likes to drink!)
- 1 15-ounce can fire roasted tomatoes
- 6 cloves garlic, minced
- 2 jalapeno peppers or other hot chili, minced (ribs and seeds removed to keep it mild)
- 2 teaspoons chili powder*
- 2 teaspoons cumin*
- ½ teaspoon cayenne pepper*
- *AND/OR a tablespoon or two of taco seasoning
- generous pinch or two of salt
- 1½ cups water (will omit this next time-it was way to liquidy)
- ¾ cup shredded cheese (I used cheddar, you can use any you like)
- flour tortillas
- Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1½ cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don’t open the lid – it adds to the cooking time.
- Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.
- Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
- Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
- Top each tortilla with pork and bean mixture and sour cream.