Source: Crockpot Cooking

A great dish to serve with warm tortillas to please even the healthiest appetite.
Serves: 6
Prep Time: 10 minutes
Cook Time: 8-9 hours


1 pound dried pinto beans, soaked overnight and drained
3 pound pork roast, trimmed of fat
8 ounces tomato sauce
2 teaspoons garlic salt
3 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 can (4 ounces) green chilies, diced
3 teaspoons salt

Add some water (the recipe says to cover, but if I do it overflows,
so I add about a cup and then check it a little bit later. That
seems to be about right)

Simmer on low 8-9 hours. Remove the roast and take meat from bones;
shred meat and return to crockpot. Stir well, and cook until heated
through again.

I've served this as a buffet with flour tortillas for making burritos
and corn chips or flat corn tortillas for chalupas, along with
lettuce, jalapenos, olives, sour cream, grated cheese, tomatoes,
salsa, guacamole, onions, even pecans and raisins for garnish.
It's great and feeds a crowd, especially if you have lots of the
extra stuff provided. Sometimes I make the chalupe and have other
people bring the garnishes and tortillas, etc.