2-3 lb pork loin roast
1 can black beans, drained and rinsed
1 can chili beans
2 diced hot peppers (I used an anaheim and a jalapeno)
28 oz can diced tomatoes
1 tbsp minced garlic
1 small onion. chopped
1 Tbsp cumin
1 Tbsp chili powder
Tortilla chips and sour cream, optional
Add everything to the crock with meat on top but burrowed down into the juice. Cook on LOW 6-8 hours. Shred meat and add back to the crock pot.
I SERVED WITH THE TORTILLA CHIPS AND SOUR CREAM, CORN ON THE COB AND A BIG FRESH SALAD WITH LETTUCE AND PARSLEY FROM THE GARDEN!!