When it comes to food, I love tacos, burritos, burrito bowls, nachos…you get the picture. Cooking with my crockpot is also high up on my list of loves. This makes this meal perfect because I can use my crockpot and have a spicy, satisfying filling for all of my above mentioned favorite meals. I came across this recipe in an old Southern Living cookbook I uncovered in some of our boxes we still have in the attic from our move. I tweaked the recipe just a little bit and let me tell you, this is solid gold, will be hard for me not to make every football weekend this fall, type of recipe. This time around I opted to make a burrito bowl and put my pork and bean mixture on top of rice and then added typical burrito toppings.
More Slow Cooker Recipes
Crockpot Pork and Beans
- 1 lb dried pinto beans
- 1 pork loin roast I used boneless but you can also use bone-in
- 1 can chopped green chiles
- 2 garlic cloves chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 32 oz container chicken broth
- 1 can diced tomatoes and green chiles
- Optional: rice cilantro, sour cream, guacamole, salsa, cheese, pickled jalapenos.
- Rinse beans under cold water and place in crockpot.
- Add pork roast and green chiles, garlic, chili powder, salt, oregano, cumin, and chicken broth.
- Cover and cook on high for 6 hours or low for 9 hours.
- Once pork is cooked, remove from crockpot.
- Remove fat from roast and then shred the meat.
- Return the shredded pork to crockpot, add the can of diced tomatoes and cook until heated through.
- Shown in the pictures, serve as burrito bowl with rice and toppings.