Welcome to a new addition to The latest kitchen ideas!!! Slow Cooker Thursday’s will bring you a new tasty and easy recipe each week. We all live busy and crazy lives and if you are like me you love anything that makes your life a little bit easier.
Just recently I have embraced my Slow Cooker. Each week I will give you a new and exciting recipe. Maybe I will even show you things that you never knew that you could do with a Slow Cooker. I hope that you will enjoy this series and that you have fun making the recipes!
For the first installment, I bring you a spicy and hearty dish that will fill you up and keep you fueled through the cold winter nights.
This dish is by far one of my favorite recipes that I have made in quite a while. Carnita’s are by far my favorite meat in Mexican Cuisine. They can be time-consuming but I have perfected an easy Slow Cooker Method that you can read here. Today’s recipe is built upon that recipe and then taken to a new level.
Read Also:- Alternative Pizza Recipe
It has gotten cold here fast. I have come to realize that the Mid West only has 2 Seasons Blazing Hot or Freezing Cold. With that cold comes the desire to eat heavier and heartier meals. With a spicy Pork Roast, hearty pinto beans, and tangy fire-roasted tomatoes this is a perfect cold winter night’s dinner.
I love fun and different toppings on my baked potatoes. Chili, Taco Meat, beef stew are all things that I like to smother my spuds with. This is my new favorite potato topper.
Thick, Rich, Spicy, and Filling. Just what your family needs this time of year.
It’s a super snap throw in the pot and walks away until dinner time. I like to season and sear my meat before I place it in the Slow Cooker it only takes about 10 min, but if you are really strapped for time you can skip this step and just place the roast straight into the cooker.
I know that you will enjoy serving this to your family. Please come back each Thursday to see all the fun and tasty things that you can make in your Slow Cooker!
These are the latest kitchen ideas Original Recipe. Please feel free to make and share! All content and photos are copyrighted.
Ingredients
- 3-4 lb boneless pork shoulder roast
- 1 onion cut into quarters
- 2 14 oz cans Pinto Beans rinsed and drained
- 2 14 oz cans Fire Roasted Tomatoes with juices
- 1 package Taco Seasoning
- 1/2 cup water
- salt pepper to taste
- 4 baked potatoes {or however many hungry mouths you are feeding}
Instructions
- season the pork roast with salt and pepper
- Sear on high heat in a skillet on all sides {this step can be skipped}
- place onion quarters on the bottom of the cooker
- place the roast on the onions
- pour the beans on the roast
- sprinkle the taco seasoning on top and stir to mix into beans and on top of the roast
- pour on the tomatoes and the water
- cover and cook on low for 7-8 hours or high for 3-4 hours
- the meat will shred easily with two forks in the cooker
- open your baked potatoes and smother with your pork beans and tomatoes and that wonderful gravy it made!
- Enjoy!
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