Crockpot Southwestern Pork Sliders with Refried Beans and Avocado

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Name: Crockpot Southwestern Pork Sliders with Refried Beans and Avocado
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/3 cup dried pinto beans rinsed and sorted (these will work best if they are soaked overnight; 2 lbs pork roast trimmed of excess fat, butt, shoulder, Boston cutswork best; 6 cups water; 3 tsp Shirley J chicken bouillon or 6 tsp regular chicken bouillon; 1 onion quartered; 1 cup salsa of your choice; 1 tsp cumin; 1 tsp chili powder; Garlic powder; Red wine vinegar; Salt and pepper; Rolls or small buns; Slice avocados; Banana peppers

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INGREDIENTS

1 1/3 cup dried pinto beans ; rinsed and sorted (these will work best if they are soaked overnight
2 lbs pork roast ; trimmed of excess fat, butt, shoulder, Boston cutswork best
6 cups water
3 tsp Shirley J chicken bouillon ; or 6 tsp regular chicken bouillon
1 onion ; quartered
1 cup salsa ; of your choice
1 tsp cumin
1 tsp chili powder
Garlic powder
Red wine vinegar
Salt and pepper
Rolls or small buns
Slice avocados
Banana peppers

INSTRUCTIONS

Place beans in bottom of crockpot. Pour in water. Place pork on top. Add in the chicken bouillon and onion. Cover and cook on LOW for 8-10 hours. Beans should be very tender and pork should fall apart. Remove roast and shred.

Drain water but save about 1 cup of it. Discard the onion.

Place beans in a large bowl.

Place roast back into the crockpot. Stir in the salsa, cumin and chili powder. Taste and then add salt and pepper to taste.

Using a potato masher, mash the beans adding in a little saved liquid, as needed. Add in garlic powder and red wine vinegar to taste as well as plenty of salt and pepper.

Spread some of the beans on a roll/bun. Top with some pork and then top with avocado slices and banana peppers.

NOTES

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Crockpot Southwestern Pork Sliders with Refried Beans and Avocado

1 1/3 cup dried pinto beans rinsed and sorted (these will work best if  they are soaked overnight
2 lbs pork roast trimmed of excess fat, butt, shoulder, Boston cutswork best
6 cups water
3 tsp Shirley J chicken bouillon or 6 tsp regular chicken bouillon
1 onion quartered
1 cup salsa of your choice
1 tsp cumin
1 tsp chili powder
 Garlic powder
 Red wine vinegar
 Salt and pepper
 Rolls or small buns
 Slice avocados
 Banana peppers

Place beans in bottom of crockpot.   Pour in water.   Place pork on top.   Add in the chicken bouillon and onion.   Cover and cook on LOW for 8-10 hours.   Beans should be very tender and pork should fall apart.   Remove roast and shred.

Drain water but save about 1 cup of it.   Discard the onion.
Place beans in a large bowl.

Place roast back into the crockpot.   Stir in the salsa, cumin and chili powder.   Taste and then add salt and pepper to taste.

Using a potato masher, mash the beans adding in a little saved liquid, as needed.   Add in garlic powder and red wine vinegar to taste as well as plenty of salt and pepper.

Spread some of the beans on a roll/bun.   Top with some pork and then top with avocado slices and banana peppers.

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Nutrition

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Serving Size: 1 Serving (728g)
Recipe Makes: 6 Servings

Calories: 637
Calories from Fat: 346 (54%)

Amt Per Serving		% DV

	Total Fat 38.4g	51 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 3.8g
Cholesterol 140.6mg		43 %
Sodium 350.2mg		12 %
Potassium 1312mg		35 %
Total Carbohydrate 26.4g		8 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 15.8g
Protein 43.8g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 637

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