Meal Idea Monday

I'm gonna try something new here, and post a meal idea every Monday. I really enjoy meal planning, and cooking...and thought I would share some of our favorites on here.

Pork Chalupas

1 4lb. Pork Shoulder Roast

1 lb. dried pinto beans

3 (4oz.) cans diced green chile peppers

2 tsp. chili powder

2 tsp. ground cumin

2 tsp. salt

2 tsp. dried oregano

3 cloves chopped garlic

Place the roast inside your crock-pot. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Cover, and cook on Low for 8-9 hours. Check after about 5 hours to make sure the beans have not absorbed all the liquid. Add more water if necessary 1 cup at a time. When the roast is fork tender, remove it from the crock-pot, and place it on a cutting board. Remove any bone and fat, and then shred with 2 forks. Return it to the crock-pot, and stir in remaining can of green chiles. Heat through, and serve with flour tortillas, or tortilla chips and your favorite toppings.

This is SO yummy, and it makes a lot!! I made this last week, and we froze enough for a couple of meals, and ate this for 3 days IN A ROW! That's how good it is. We were not tired of it at all!

I made it with a beef roast, b/c that's what was on sale. And it was delicous! We couldn't tell a big difference between the pork and the beef roast. Let me know if you try it.