Green Chile Pulled Pork and Pintos
Serve this pork and beans over cornbread, rice, or on tortilla chips. It would also make a great taco or burrito filling.
Servings 10 servings
- Hurst's Pinto HamBeens
- 1 large onion diced
- 2 cloves garlic minced
- 3 pounds pork shoulder
- 12 ounces beer
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 5 cups water
- 1 cup salsa verde
- 4 ounces chopped green chiles
- Salt and pepper to taste
- Prepared cornbread for serving (your favorite recipe or made from a box)
- Monterey Jack cheese for serving
- Cilantro for serving
Add the beans to a colander and rinse. Sort through and remove any debris. Add to the bottom of a 6 quart slow cooker.
Place the onions and garlic on top of the beans.
Add the pork shoulder to the top.
Mix the beer with the seasoning packet from the bean package, chili powder, and cumin. Pour into the crockpot.
Add the water to the crockpot, cover, and cook on high for 8 hours.
Open the crockpot and shred the meat with two forks. It should be very tender and fall apart.
Stir in the salsa verde and green chiles and continue cooking for 30 minutes.
Serve over cornbread with grated cheese and cilantro.
Calories: 322kcal | Carbohydrates: 34g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 304mg | Potassium: 1033mg | Fiber: 8g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 4mg