Cumin Pork Roast with Black Beans
This one was born out of 'what I had on hand'...tortillas in the freezer, guac in the fridge, beans in the pantry and a pork roast in the freezer as well. Pull it all together and we've got a fabulous taco
Servings - 4 servings
Ingredients
- 2 lb. pork shoulder roast
- 1 Tbsp ground cumin
- 1 tsp garlic powder
- Salt and pepper
- 15 oz. can kidney beans drained and rinsed
- 15 oz. can black beans drained and rinsed
- 12 flour tortillas
- guacamole topping
- corn cobs side dish
Instructions
- Place the pork roast in the base of the slow cooker. Sprinkle the ground cumin, garlic powder, salt and pepper on top of the roast. Add the beans around the roast in the slow cooker. Set on low and cook for 8 hours.
- When the roast is cooked, shred it with 2 forks.
- Prepare the tacos by adding guacamole, then the pork and beans. Roll and eat.
- Serve Cumin Pork Roast with Black Beans on tortillas with guacamole and a veggie side dish.