Crock Pot Chalupa

• 1 lb dry pinto beans, soaked overnight and drained
• 3 lbs lean pork roast
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 1 tablespoon salt
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 (4 ounce) can green chilies, chopped
• 4 cups water

1. Soak beans overnight and drain.
2. Add all ingredients to the slow cooker.
3. Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
4. If you have a bone from the roast, remove it, and "mash" beans, if you like.
5. Uncover and cook for about a 30 minutes until desired thickness is reached.
6. Serve with tortillas or tortilla chips with lots of toppings!
7. IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!

pinto beans, lean pork roast, onion, garlic, salt, chili powder, cumin, oregano, green chilies, water

Taken from www.food.com/recipe/crock-pot-chalupa-287418 (may not work)