Crock Pot Shredded Pork & Black Bean Tacos
Per serving
A different twist on traditional tacos and a great way to sneak veggies into your kid’s diet. This mixture may also be served over pasta or brown rice rather than using tortillas.
Ingredients
6 serv.- bacon↗4 slices
- large onion↗1⁄2
finely diced
- bell pepper↗1
finely diced (red, yellow or green)
- celery↗1⁄2 cup
finely diced
- garlic cloves↗2
finely diced
- chipotle chiles in adobo↗2
finely diced
- adobo sauce1 tablespoon
- tomato paste↗1 tablespoon
- chili powder↗1 tablespoon
- cumin↗1 1⁄2 teaspoons
- oregano↗1 teaspoon
- salt↗1 teaspoon
- cinnamon↗1⁄2 teaspoon
- Rotel Tomatoes1 can
undrained
- boneless pork loin↗1 lb
diced in 3/4 cubes
- (15 ounce) can black beans, drained and rinsed↗1
- flour tortillas or corn tortilla↗
- Garnish
- guacamole
- sour cream↗
- cheese↗
- salsa
Step-by-step instructions
- 1
Fry bacon until crisp. Drain, crumble and set aside.
- 2
Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
- 3
Stir in pork and bacon.
- 4
Cover and cook on high 4 hours or until pork is done.
- 5
Break up pieces of pork with a fork or a potato masher.
- 6
Reduce heat to low.
- 7
Add drained black beans and continue to cook on high for 30 minutes.
- 8
Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.
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