Crock Pot Shredded Pork & Black Bean Tacos

• 4 slices bacon
• 1/2 large onion, finely diced
• 1 bell pepper, finely diced (red, yellow or green)
• 1/2 cup celery, finely diced
• 2 garlic cloves, finely diced
• 2 chipotle chiles in adobo, finely diced
• 1 tablespoon adobo sauce
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 (10 ounce) can Rotel Tomatoes, undrained
• 1 lb boneless pork loin, diced in 3/4 cubes
• 1 (15 ounce) can black beans, drained and rinsed
• flour tortillas or corn tortilla
• Garnish
• guacamole
• sour cream
• cheese
• salsa

1. Fry bacon until crisp. Drain, crumble and set aside.
2. Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
3. Stir in pork and bacon.
4. Cover and cook on high 4 hours or until pork is done.
5. Break up pieces of pork with a fork or a potato masher.
6. Reduce heat to low.
7. Add drained black beans and continue to cook on high for 30 minutes.
8. Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.

bacon, onion, bell pepper, celery, garlic, chiles, adobo sauce, tomato paste, chili powder, cumin, oregano, salt, cinnamon, tomatoes, pork loin, black beans, flour tortillas, guacamole, sour cream, cheese, salsa

Taken from www.food.com/recipe/crock-pot-shredded-pork-black-bean-tacos-330879 (may not work)