Our Recipes
Beef & Pork
| 3 lb pork roast( I have used other pork products ie, picnic shoulder, and also have used chicken)
1 lb dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies
water
cover
beans and soak overnight in slow cooker. In morning, remmove beans and
water( save water) and put roast in bottom of cooker. Add remaining
ing.( including the beans and their water)and add more water if needed
to cover all ingredients. Cook on high 1 hour and then on low for 6
hours. Remove meat and shred. Return meat to slow cooker. Cook on high
1 more hour. Serve over bed of lettuce with cheese and sour cream or
serve as burritos( this is how we do it)
I have used the left overs in bread dough and made freezer pockets that we just defrost and bake. They are excellent. |