116 ounce can chili beans in mild chili sauce, undrained
115.5 ounce can cannellini beans, rinsed and drained
cilantroshredded cheese, sour cream, avocado
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!
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.
Slow Cooker Shredded Mexican Pork with Beans
Amount Per Serving
Calories 300Calories from Fat 54
% Daily Value*
Saturated Fat 2g13%
* Percent Daily Values are based on a 2000 calorie diet.