Slow Cooker Mexican Pork

Slow cooker Mexican pork
  • Medium
  • Pork
  • Serves 6
  • Tacos
Slow down the kitchen frenzy with a hearty black bean and pork dish.


  • 1 lb (500 g) boneless pork loin roast, cut into 1-inch pieces
  • 2 1/4 cups (550 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 can Old El Paso* Chopped Green Chiles, drained
  • 1 can (540 mL/19 FL oz) black beans, drained, rinsed
  • 1 cup (250 mL) shredded Monterey Jack cheese


  • In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.

Expert Tips

  • Substitution : Vary the taste by using pinto beans instead of black beans and Cheddar cheese instead of Monterey Jack cheese.
  • Special Touch : Serve over hot cooked rice or tortilla chips. Top with a dollop of guacamole or sour cream.