1 (3 lb.) Pork loin roast, thawed if previously frozen
1 (16 oz/ 2 cups) jar of Salsa
1 can green chilies
1/2 cup brown sugar
1 can black beans, undrained
In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans. Add the pork roast and cook on high for 4 hours. Take the meat out of the crock pot and shred with a fork. Return meat to crock pot and cook one hour more.
Serve on tortillas with cheese, lettuce, tomatoes or your other favorite taco toppings.
Yeilds 8 servings (We actually served 4 adults for two meals, plus had enough leftovers for our family of 5 to have an additional dinner.) The recommended 8 servings must be HUGE because I felt like each time we served it everyone ate nice size helpings.
**We served it in both hard and soft shell tacos and both were great.
Make it meal and serve it with Cafe Rio Lime Rice, Cafe Rio Pico de Gallo, and Tomatillo Cream Cafe Rio Dressing (Awesome dressing!) if making it into a salad instead of a taco, but we also like the dressing drizzled on our tacos.