Ingredients
Units
Scale
- 2 lb. pork butt or pork shoulder (a large boneless cut)
- 1 lb. dry pinto beans, rinsed
- 12 oz. light beer + 12 oz. water
- 1 14 oz. can diced tomatoes
- 1 16 oz. jar salsa
- 2 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 6 cloves garlic, minced
- 1 1/2 cups polenta
- 6 cups water
- 2 cups frozen corn
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- 1 cup shredded cheese for topping
- cilantro, sour cream, and salsa for topping
Instructions
- Combine pork, beans, beer, water, tomatoes, salsa, all of the spices, and the garlic in the slow cooker.
- Cook on low for 6 hours, or high for 4. When the meat and beans are done, remove from heat and shred the pork with two forks.
- In a large saucepan over medium heat, bring the water to a boil. Add the polenta and stir constantly until it thickens to a consistency you like (15-20 minutes). Stir in the frozen corn and shredded cheese, and cook for another 2 minutes. Season with salt and pepper to taste.
- In a 9x13 casserole dish layer the pork and beans, covered in the polenta, and topped with a layer of grated cheese (I used half cheddar half mozzarella).
- Place the pan under the hot broiler for about 3 minutes, or until cheese is beginning to brown.
- Remove from heat and serve with cilantro, sour cream, and salsa.