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Slow cooker pork and beans! This is a cheap and easy slow cooker dinner that's perfect over cornbread. We love this for Mexican night!
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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings 10 servings
Calories 322kcal
Author Karly Campbell

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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