Saturday, May 20, 2017
Slow Cooker Mexican Beans and Rice with Pork
Slow Cooker Mexican Beans and Rice with Pork 3/4 lb. pork shoulder blade steaks 2 cans chili beans or seasoned pinto beans, undrained 16 oz. chunky red salsa 1 c. brown rice 2 c. water Place pork in the bottom of slow cooker. Pour beans, salsa, rice, and water over the top. Cover and cook on high for 5 hours or low for 8 hours. Stir every couple hours during cooking if possible. Before serving, shred pork with a fork, removing any large pieces of fat that remain.