Ingredients:
1 boneless pork loin roast, 2 1/2 - 3 lbs.
2 cans (4 ounces each) chopped chilies
1 can (8 ounces) tomato sauce
1 large sweet onion, thinly sliced
1 cup Rocky Mountain Products BBQ Sauce, any flavor
1/4 cup Rocky Mountain Products Southwest Dry Marinade Seasoning
1 can (15 ounces) black beans, rinsed and drained
Flour tortillas
Toppings: sour cream, shredded lettuce, chopped tomatoes

Preparation:
In a three quart slow cooker, combine chilies, tomato sauce, onion, bbq sauce, and seasoning. Add pork, cover and cook on low setting for 8 - 9 hours, or until meat is tender.

Remove pork. When cooled, shred pork with two forks and return to slow cooker. Stir in black beans, heat throughout. Serve with tortillas and toppings as desired.

 Serves 8