Ingredients
2x 12-oz bottles of beer (preferably larger)
3C water
1T chopped, canned chipotle chilies in adobo sauce, plus 1T adobo sauce
1t ground cumin
1 large onion, chopped
1lb dried black beans, rinsed
1 1/2lbs boneless pork butt (pork shoulder)
kosher salt
1/2C sour cream
1/2C store-bought refrigerated salsa
1/4C fresh cilantro
1 1/2t salt
Preparation
In the bowl of a slow-cooker, combine the beer, 3C water, the chilies and adobo sauce, cumin, onion, beans, pork, and 1 1/2 t salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with sour cream.
