Ranch Style Mexican Pork and Beans Recipe

INGREDIENTS:

1 (3-4 lb) FFF Pork Shoulder Roast
3 Tablespoon Salt
2 Tablespoons Pepper
2 Tablespoon Chili Powder
2 Tablespoon Oregano
2 Tablespoon Cumin
32 oz. Chicken/Beef Broth
1 lb Dried Pinto Beans
1 lb Dried Black Beans
1 (4oz.) can Chopped Green Chilis
1 (7oz.) can Salsa Verde
4 Cloves Chopped Garlic
1 (10oz.) can Diced Tomatoes

DIRECTIONS:

1. Rinse and soak the dried beans for at least an hour.
2. Trim any excess fat from pork roast, and add it to a pot on the stove to let it render. Season the Pork Roast on all sides.
3. Once the Pork Fat has rendered in the pot, add the Pork Roast and sear on all sides.
4. Remove the Pork Roast, and add the Broth to deglaze the pot.
5. Strain the beans and add them all to the pot, along with the remaining ingredients.
6. Cover and cook on high for 1 hour and then on low for 5-7 hours. After several hours, probe it with a fork to see its tenderness, and taste test to see if you need to add any more spices.
7. Once it is shreddable, turn off the heat and let it rest for at least half an hour.
8. Once rested, shred the meat into the pot and stir it all together.
9. Lastly, serve over rice or in tortilla and top with cheese, sour cream (or plain yogurt), onions, jalapeños, tomatoes, avocados, salsa (and whatever else sounds good), and Enjoy!