Pork Enchiladas

by Marilyn Jones


1 (4 pound)pork shoulder roast
1 pound dried pinto beans
3 (4oz) cans diced green chili peppers
2 Tablespoons chili powder
2 Tablespoons Ground cumin
2 Tablespoon salt
2 Tablespoons dried oregano
2 Tablespoons garlic powder
16 flour tortilas

serve with cheddar cheese,sour cream, diced tomato and onion and what ever toppings you like.


Spray inside of slow cooker with cooking spray. Place roast in slow cooker. In a bowl mix the beans , 2 cans of the chili peppers, chili powder,cumin,salt,oregano and garlic powder. Pour on top of roast. Add enough water to mostly cover the roast. Jiggle the roast to make sure some water goes under it. Cook on low for 8 or 9 hours.Check after about 5 hours to see if you need to add more water.When roast is tender remove to cutting board and shred with forks. Put meat back in cooker and add the other can of peppers. Serve with tortilas.