Ingredients
2
cans (15 oz each) Progresso™ red kidney beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
2
packages (1 oz each) Old El Paso™ original taco seasoning mix
3
to 4 lb boneless pork shoulder roast, trimmed
Preparation
Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.
Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.
