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3 from 1 vote

Slow Cooker Shredded Mexican Pork with Beans

Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Servings: 8
Calories: 300kcal


  • 1 2-1/4 to 2-1/2 pound package pork tenderloin
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • fresh 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
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1 16 ounce can chili beans in mild chili sauce, undrained
  • 1 15.5 ounce can cannellini beans, rinsed and drained

Optional toppings

  • cilantro shredded 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.


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