2 cans (10 oz each) Progresso® black beans, drained, rinsed
2 cubes chipotle bouillon mini cubes, crushed
1 bottle (12 oz) beer
1 package (32 oz) 6-inch corn tortillas
1 package (16 oz) shredded cheddar cheese
1 medium yellow onion, finely chopped
8 limes, quartered
1/2 head iceberg lettuce or cabbage, shredded
1 bunch fresh cilantro sprigs
Instructions
Rub taco seasoning over pork. Place pork in 5-quart slow cooker; add salsa and beans. Sprinkle with bouillon. Pour beer over pork.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Cool pork slightly. With 2 forks, shred pork, place is medium serving bowl. Into a 4-cup glass measuring cup, strain sauce through strainer to remove beans. Stir 2 cups sauce and black beans into shredded pork.
Serve pork and beans with platters or bowls of warmed tortillas, shredded cheese, chopped onion, lime pieces, shredded lettuce, and cilantro sprigs.
Originally Submitted
8/20/2011
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