Prep 5 mins
Cook 5 hrs
My hispanic friend Destiney made this for Recipe Box Club last month. It is like a perfectly spiced, down-home Mexican pork and beans.
- Slow cook pork roast, pinto beans, chili powder, cilantro, oregano, garlic, salt, cumin and water for five to six hours; add more water if needed.
- Shred pork and return to pot.
- Serve over tortillas if desired.