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1
Cover the bottom of your crock pot with water... you don't want much, because the roast will make its own juices.
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2
Cut most of the fat off your pork roast. Cut slits all over your roast and put garlic cloves down into each slit. I love garlic so I usually cut a LOT of slits. I usually use at least 8 cloves for this process.
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3
Sometimes I press a few cloves of garlic and rub it over the surface of the roast as well.
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4
Take your cumin and rub it all over the surface of your roast. Do the same with the crushed red pepper. I like it on the spicy side, so my roast usually ends up pretty red from all the crushed pepper and cumin. I also add salt to give a little extra flavor.
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5
I usually cook my roast on medium heat and just let it go most of the afternoon.
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6
After the roast has cooked for a few hours, it'll be swimming in juice... go ahead and add in the green chilis now (I don't cook it all day with the chilis because I find the longer you cook the chilis, the milder they become). Also add your pinto beans. I usually shred the pork up with two forks at this point, mix everything together, and let it cook for another half hour.
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7
I don't drain the liquid until I'm ready to serve the meal - it helps to keep the pork from drying out.
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8
I serve on flour tortillas that have been warmed up on a pan on the stove.
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9
Enjoy!
