Crockpot Mexican Pork Roast

This is a super easy recipe AND it makes a ton! We will be using the leftovers from this meal to make the Pork Chili. Way to use our resources, huh!

Mexican Pork Roast

1 lb. dry pinto beans
1 tsp. salt
1.5 tsp Oregano
1/2 tsp Chili Powder
1 Jalapeno Pepper
3 lb Pork Loin Roast
1/2 tsp Pepper
1 tsp Cumin
2 cloves garlic

Rinse and soak beans 8 hours or overnight in water. Drain water and place beans in the bottom of a slow cooker. Season pork on all sides with seasoning. Place pork roast on top of beans and put enough water in crockpot to cover the beans only. Add jalapeno pepper. Cook on high for 4 hours or low for 8 hours. Remove pork roast and shred.

Side Note: When I have made this before I did not presoak my beans but just added more water to the crockpot (at least 1.5 inches above beans). It turned our fine for me but if your not sure about your crockpot go ahead and presoak.

Nutrition Information
Serving Size: 4 oz Pork Loin and 1/2 cup pinto beans
Meal Plan: 300 Calories, 5 lean meats, 1 starch

I am going to serve this with a side salad
Could also serve this with tortillas, 2% cheese, and light sour cream!