Shredded Pork and Black Bean Soft Tacos

Trim all the fat off the pork roast, cut in half. Put in the slow cooker along with all the ingredients except the black beans and tortillas. Mix it all up. Cover and cook on low. Make sure to check on it about every hour and stir.

At hour 4, start shredding the pork – you can just use two forks and do it right there in the slow cooker. Uncover and turn heat to high if your slow cooker has that setting, if not just uncover on low for long enough to reduce the liquid. When the liquid has been reduced to your liking add the drained and rinsed black beans and continue cooking until the beans are heated through.

Heat a pan to medium high. Heat your tortillas in the pan until slightly firm.

Put heaping spoonful of meat and beans in the tortilla, top with cheese and Pico de Gallo. Fold in half and take a big bite!