This was my first experience cooking a frozen pork loin in the crock pot. It worked though, and now I know for future reference. This was a 3 1/2 pound poin loin roast. I turned the crock pot up on high for an hour and then back down to low at about 8:30. At 3:00ish, my mom and I came home from shopping and it was done.
This dish was good, however it lacked in some seasoning. It’s pretty high in points, but it’s mostly protein. I’ve never had a chalupa bowl before, and this was my first time. I served it with some rice and topped it with cheese, sour cream, gaucamole, and green onions. Serve it with tacos, on top of nachos or on top of some rice. I found this recipe on the Weight Watcher boards under Community/Reviews. NCbeaches had posted it there.
Servings: 10 1 cup
Points Plus: 9
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.