Cooked in a slow cooker, such as a crock-pot, this is a low-fat version of a fast food dish.


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Serves: 22 person(s) Change

Preparation Time: 25 mins
Cooking Time: 9 hrs
Extra Time: 8 hrs
(for soaking)(note: above cooking time is for slow cooker)

Yield: 22 x 1/2-cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe Gluten-Free Recipe


  • 3 lb extra lean pork roast
  • 1 lb dry pinto beans
  • 2 garlic cloves, minced
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 2 Tbsp chili powder
  • 1/2 Tbsp salt
  • 1 can (4 oz) chopped green chilis
  • 1 crockpot of water


In the slow cooker, cover the beans with hot water (about 1/2 an inch above the beans). Turn the slow cooker to high for 1 hour and then turn it off. Leave to soak over night.

In the morning, remove beans (reserving cooking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients. Cook on high 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return the meat to the slow cooker. Cook on high 1 more hour, or until the beans are tender.


Serve over a bed of lettuce. Can top with low-fat grated cheese, chopped onions, tomatoes, fat free sour cream and low-fat tortilla chips.

Serving suggestions and garnishes are not included in nutritional analysis, and may not be dairy-free or gluten-free.


This meat and bean mixture also makes wonderful burritos.

Thanks to Recipe and photo courtesy of Aimee's Adventures

Nutritional Info (per serving)

CALORIES 124 cals
Kilojoules 519 kJ
Fat 3.0 g
Saturated Fat 0.3 g
Cholesterol 23 mg
Sodium 184 mg
Carbohydrates 14.0 g
Fiber 5.0 g
Total Sugars 0.7 g
Protein 11.0 g
Calcium 31.0 mg
Note: A dash indicates no data is available.