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Prep 15min
Total8hr15min
Servings9
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Ingredients
2-lb pork boneless shoulder roast
1
can (15 to 16 oz) pinto beans, rinsed and drained
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
2
packages (7.6 oz) Old El Paso™ Spanish Rice
5
cups water
2
tablespoons butter or margarine
2 1/4
cups shredded Mexican blend cheese (9 oz)
2 1/4
cups shredded lettuce
3/4
cup thick & chunky salsa
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Steps
1
If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
2
Cover and cook on Low heat setting 8 to 10 hours.
3
About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
4
Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
5
To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.
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If you can’t find the Old El Paso Spanish rice mix, use any Spanish rice mix and just follow the package directions.
You’ll find that pork boneless shoulder roasts also may be called shoulder blade roast, Boston roast or Boston butt.
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