Ingredients Jump to Instructions ↓

  1. 2-lb pork boneless shoulder roast

  2. 1 can (15 to 16 oz) pinto beans, rinsed and drained

  3. 1 envelope (1 oz) Old El Paso® taco seasoning mix

  4. 1 can (4 1/2 oz) Old El Paso® diced green chiles, undrained

  5. 2 packages (7.6 oz each) Old El Paso® Spanish rice mix

  6. 5 cups water

  7. 2 tablespoons butter or margarine

  8. 2 1/4 cups shredded Mexican blend cheese (9 oz)

  9. 2 1/4 cups shredded lettuce

  10. 3/4 cup Old El Paso® Thick 'n Chunky salsa

Instructions Jump to Ingredients ↑

  1. If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.

  2. Cover and cook on Low heat setting 8 to 10 hours.

  3. About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.

  4. Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.

  5. To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.


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