Chalupas

ingredients

1 lb. dried pinto beans
1 (3 1/2 pound) bone-in pork loin roast
2 (4 oz.) cans chopped green chiles
2 garlic cloves, chopped
1 T chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1 (32 oz.) box chicken broth
1 (10 oz.) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 sm. head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

1
Rinse and sort beans according to package directions.
2
Place pinto beans in a 6 quarter slow cooker. Add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
3
Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fact from roast. Pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
4
Heat taco salad shells according to package directions. Place shredded lettuce evenly into shells. Spoon about 1 cup pork and bean mixture into each shell using a slotted spoon. Serve with desired toppings.

Source: Sharon Barnes