Ingredients

The following ingredients have 4 Servings
  • Hurst's Pinto HamBeens
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 3 pounds pork shoulder
  • 12 ounces beer
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 5 cups water
  • 1 cup salsa verde
  • 4 ounces chopped green chiles
  • Salt and pepper (to taste)
  • Prepared cornbread (for serving (your favorite recipe or made from a box))
  • Monterey Jack cheese (for serving)
  • Cilantro (for serving)

Instruction

  • Add the beans to a colander and rinse. Sort through and remove any debris. Add to the bottom of a 6 quart slow cooker.
  • Place the onions and garlic on top of the beans.
  • Add the pork shoulder to the top.
  • Mix the beer with the seasoning packet from the bean package, chili powder, and cumin. Pour into the crockpot.
  • Add the water to the crockpot, cover, and cook on high for 8 hours.
  • Open the crockpot and shred the meat with two forks. It should be very tender and fall apart.
  • Stir in the salsa verde and green chiles and continue cooking for 30 minutes.
  • Serve over cornbread with grated cheese and cilantro.