1 pound dried pinto beans
1 (3 1/2-pound) pork roast, I used a boneless roast
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 tsp black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (10-ounce) can Rotel tomatoes
4 cups hot water
Rinse and sort beans. Put beans in 6 qt. crockpot that's bean sprayed with Pam. Add roast on top of beans. Add all other ingredients, making sure water completely covers the roast. Cook on high for about 8 hours or until beans are done. Using two forks, shred the roast and mix it well into the beans. This might work better if you removed the roast to a plate to shred, then added back to the crock. Serve in bowls over Fritos with shredded cheese, salsa, sour cream, guacamole, and any other tex mex toppings you enjoy. It is also very good served over rice.
