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Camellia Brand
5 shredded pork and bean street tacos served on a plate with jalapenos and sour creme

Slow Cooker Shredded Pork & Pinto Tacos

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  • 1 lb. pork shoulder
  • 1 (1-pound) package Camellia Brand Pinto Beans
  • 6 ounces beer or chicken broth
  • 1 (15-ounce) can fire-roasted tomatoes
  • 6 cloves garlic, minced
  • 1-2 jalapeño peppers, minced, or to taste (Remove ribs and seeds for less heat or omit peppers entirely based on your preference.)
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon taco seasoning
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 12 small corn or flour tortillas
  • Toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños
Total time:
18 minutes
Prep time:
10 minutes
Cook time:
8 minutes
12 servings


  1. Rinse and sort beans.
  2. Place pork shoulder in a slow cooker. Add pinto beans, beer or chicken broth, tomatoes, garlic, jalapeños, onion, chili powder, cumin, cayenne, taco seasoning, salt and 1 1/2 cups water.
  3. Cook on low heat for 6-8 hours or high heat for 4-6 hours.
  4. Remove lid at end of cooking time and shred pork using two forks directly in the slow cooker. If there's too much liquid, continue to cook with cover off for a little while. If it's too dry, add more water.
  5. Warm tortillas by wrapping several in aluminum foil and heating in a 350° oven for 15-20 minutes. Or warm individual tortillas over a gas burner, using tongs to flip and heat each side.
  6. Add pork and bean mixture to warmed tortillas and add toppings as desired. Serve immediately.

Recipe adapted from Pinch of Yum.