Chalupa Mix

2-4 lb pork roast
1 10-14oz. can diced tomato w/green chilies
(depending on the size of the roast)
1 tsp cumin
1 tsp salt
1 tsp oregano
1/2 to 1 tsp chili powder (opt.)
1/2 onion, chopped
1 clove garlic

Cook on low in a crock pot for 6 hours, or until it's soft. Take the meat out and shred it, then add 2 15 oz. cans pinto beans (drain if your roast has lots of juice, or leave the juice if it's dry). Cook on low 2 more hours.

For you carnivores, this is one of my all-time favorites. I can eat it forever and ever until it's gone, it saves and reheats well. It makes a great snack with a little shredded cheese and chips, or you can go all out for dinner with tortillas, sour cream, avocado, cheese, the usual taco-like fixings.
I don't know if the name is accurate, but it's what we've always called it.