Crock Pot Chalupa

• 1 lb dry pinto beans, presoaked
• 2 lbs pork roast
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 tablespoons chili powder
• 1 1/2 tablespoons cumin
• 1 teaspoon oregano
• 2 (4 ounce) cans diced green chilies
• 1 1/2 tablespoons unsweetened tapioca
• 1 cup cheddar cheese, shredded
• 10 -12 flour tortillas

1. Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
2. Shred pork and put on tortillas with cheddar cheese.
3. Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven't done that before.

pinto beans, pork roast, onion, garlic, chicken broth, chili powder, cumin, oregano, green chilies, tapioca, cheddar cheese, flour tortillas

Taken from www.food.com/recipe/crock-pot-chalupa-179827 (may not work)