Ingredients
3 lbs boston butt pork roast
1 lb bag dried pinto beans
½ cup chopped red onion
2 tablespoons taco seasoning
4½ cups water
10 ounce can mild rotel tomatoes
4 ounce can chopped green chiles
Preparation
Rinse, drain, and sort pinto beans. Place beans and onion in a lightly greased 5-7 quart slow cooker. Rub taco seasoning evenly over pork butt. Place over beans in slow cooker. Add 4½ cups water. Cover and cook on low for 10 hours. Shred meat. Stir in rotel tomatoes and green chiles.
