Ingredients
1
boneless pork loin roast (3 to 4 lb)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
jar (16 oz) black bean salsa
2
cans (10 oz each) Progresso™ black beans, drained, rinsed
2
cubes chipotle bouillon mini cubes, crushed
1
bottle (12 oz) beer
1
package (32 oz) 6-inch corn tortillas
1
package (16 oz) shredded cheddar cheese
1
medium yellow onion, finely chopped
8
limes, quartered
1/2
head iceberg lettuce or cabbage, shredded
1
bunch fresh cilantro sprigs
Preparation
Rub taco seasoning over pork. Place pork in 5-quart slow cooker; add salsa and beans. Sprinkle with bouillon. Pour beer over pork.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Cool pork slightly. With 2 forks, shred pork, place is medium serving bowl. Into a 4-cup glass measuring cup, strain sauce through strainer to remove beans. Stir 2 cups sauce and black beans into shredded pork.
Serve pork and beans with platters or bowls of warmed tortillas, shredded cheese, chopped onion, lime pieces, shredded lettuce, and cilantro sprigs.
