Slow Cooker Pork Roast and Pinto Beans Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready to go. Drain and rinse the pinto beans to remove the excess starch from the canning liquid. If you have any other tasks to attend to in the kitchen, complete them now so you can focus on the assembly.

Have your slow cooker placed on a flat, heat-resistant surface away from any edges or flammable materials. A quick check of your slow cooker to ensure the insert is clean and dry will also help ensure a smooth, problem-free start to your cooking process.

Instructions

Assembling the ingredients

1. 1Assemble the Ingredients
   Place the boneless pork shoulder roast into the center of the slow cooker insert. Arrange the drained pinto beans around the meat. Sprinkle the chili powder and ground cumin evenly over the roast and beans. Pour the diced tomatoes and chiles over the top of the ingredients.
   Look for The ingredients should be layered evenly in the slow cooker insert to ensure consistent cooking throughout the process.
   Tip Ensure the pork is positioned in the center to allow the juices to circulate effectively.

The ingredients are neatly layered in the slow cooker. You should see the pork roast centered, surrounded by the pinto beans and covered in the tomato and spice mixture. Everything is ready for the long, slow cook that will meld these flavors together.

Slow cooking the pork

2. 2Slow Cook the Roast
   Cover the slow cooker with the lid. Set the device to the low setting and cook for 8 hours. Avoid lifting the lid during the cooking process to maintain a steady temperature and moisture level inside the vessel.
   Look for The roast is ready when the meat is exceptionally tender and easily pulls apart with a fork.
   Tip If the sauce seems too thin, you can remove the meat and reduce the liquid in a saucepan on the stove.

The kitchen should be filled with the warm, savory aroma of chili powder and cumin. The liquid in the slow cooker will have increased as the pork releases its juices and the tomatoes break down, creating a rich, red sauce that surrounds the roast.

Shredding and serving

3. 3Finish and Serve
   Once the cooking time is complete, verify the internal temperature of the pork has reached at least 145°F (63°C). Carefully remove the pork from the slow cooker and let it rest on a cutting board for at least 5 minutes before shredding. Shred the pork with two forks, then serve alongside the beans and sauce.
   Look for The meat should be very soft and easily shredded into bite-sized pieces with minimal effort.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve with fresh warm tortillas or over rice to soak up the flavorful chili-spiced sauce.

The pork roast should be incredibly soft, breaking into tender shreds with just a light touch of your fork. The pinto beans are creamy and fully infused with the spiced tomato sauce. Everything is ready to be plated and enjoyed while hot.

Common mistakes

A common mistake is opening the lid too frequently during the cooking cycle, which causes heat loss and extends the cooking time significantly.

Resist the urge to check on the progress; trust the slow cooker to do its job. Another potential issue is over-crowding the slow cooker, which can lead to uneven cooking.

Always ensure there is enough space for the heat to circulate around the pork. Finally, neglecting to let the meat rest after cooking will result in a loss of juices, so be sure to allow that short resting period before shredding.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) and is fork-tender. The meat should be easy to pull apart with a fork, with the fibers separating cleanly. If the meat feels resistant, it likely needs more time in the slow cooker.

Ensure the beans are also tender and have absorbed the flavorful sauce. The sauce itself should have a thick, rich consistency that coats the back of a spoon, indicating it has reduced and concentrated during the cooking process.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest