Crock Pot Mexican PorkSeptember 3, 2011 | Email This Post Print This Post Post a Comment
1 pound boneless pork loin roast, cut into 1″ pieces
1 (20 ounce) jar salsa, mild or spicy
1 (4 ounce) can chopped green chiles, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Monterey jack cheese
Add pork, salsa and chiles in 3 1/2 to 4 quart slow cooker and mix well.
Cover and cook on LOW for 7 to 8 hours or until pork is done.
Stir in beans.
Cover and cook another 10 to 15 minutes until beans are hot.
Sprinkle with cheese.