Chalupa Or Spanish Shredded Pork And Beans

• 16 ounces dried pink beans
• 3 - 3 1/2 lbs boneless pork roast
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 teaspoons salt (to taste)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons ground oregano
• 7 ounces chopped green chilies

1. Preheat oven to 275u0b0F. .
2. Put all the ingredients into a large pot, Dutch oven or roaster.
3. Add 7 cups of water. Bring to a boil over high heat.
4. Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred.
5. Increase oven temperature to 400u0b0F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165u0b0F as measured by a food thermometer and until sauce thickens to desired consistency.
6. It will continue to thicken as it cools. Makes 6 to 8 servings.
7. **To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Saute onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.

pink beans, pork roast, onion, garlic, salt, chili powder, cumin, ground oregano, green chilies

Taken from www.food.com/recipe/chalupa-or-spanish-shredded-pork-and-beans-534791 (may not work)