This is a recipe that has been modified from one in the Fix it and Forget it Cookbook
3 lb. boneless pork roast
2 cloves garlic
1 TBLS. cumin
1 TBLS. oregano
2 TBLS. chili powder
1 TBLS. salt
4 oz. can chopped green chiles
16 oz can pinto beans
Put roast in crockpot with spices and enough water to cover the roast. Cook on high for 1 hour, then on low for 6 hours. (You can cook it longer if you need to. The longer it cooks, the easier it is to shred.) Shred, return to slow cooker. Add beans and their liquid. Cook on high for 1 hour.
Serve over shredded lettuce, top with shredded sharp cheddar cheese and sour cream if you'd like.
Also good rolled up in tortillas!