Chalupas

1 lb. any variety of beans (measures out to be 2 1/2 cups)
5 cups water
3 lbs. pork roast
3 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can of chopped green chilies
1/2 cup dried chopped onions (or one small onion chopped)

Cover beans with water and soak overnight in a bowl. This starts what is called "predigesting" the beans and softens them.
In the morning, put frozen pork roast in bottom of slow cooker. Add remaining ingredients including beans and soaking water. Cook on high until beans are soft and pork is easy to pull apart (about 5 hours.) Pull pork apart with two forks. Cook on low heat until ready to serve.
Serve on heated tortillas with cheese, sour cream, tomatoes, olives, lettuce etc...
Makes enough for 12 - 15 servings. Freezes well.
Enjoy! Emma