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Shredded pork with beans in a slow cooker.
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4.72 from 7 votes

Slow Cooker Shredded Mexican Pork with Beans

This Slow Cooker Shredded Mexican Pork with Beans is lean, flavorful, and versatile! Serve it over rice or rolled into tortillas for an easy, satisfying meal.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 300kcal

Ingredients

  • 2 ¼ to 2 ½ pounds pork tenderloin 2 tenderloins
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 1 teaspoon minced garlic
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 jalapeno seeded and chopped
  • 14.5 ounce can fire-roasted diced tomatoes
  • ½ cup low-sodium chicken broth
  • 16 ounce can chili beans in mild chili sauce undrained
  • 15.5 ounce can cannellini beans rinsed and drained

Optional Toppings

  • cilantro, shredded cheese, sour cream, avocado

Instructions

  • Cut each tenderloin into 3 or 4 pieces and place them in the insert of a 5- to 6-quart slow cooker. Sprinkle the pork with the chili powder, cumin, salt and pepper. Add the garlic, onion, bell pepper, jalapeno, diced tomatoes and chicken broth. Cover the slow cooker and cook on LOW for 6 to 7 hours, or until pork is tender enough to shred.
  • Using two forks, shred the pork into the sauce and add both the chili and cannellini beans. Cover and cook on LOW for an additional 30 minutes, until beans are warmed through.
  • Spoon mixture into tortillas, spoon over cooked rice or cornbread and top with shredded cheese, sour cream, and a dash of hot sauce. Delicious!

Notes

Feel free to substitute any type of bean you love for the cannellini beans - red kidney beans, black beans, pinto beans, or Great Northern beans would all be excellent choices.

Nutrition

Calories: 300kcal | Carbohydrates: 26g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 455mg | Fiber: 7g | Sugar: 3g