Slow Cooker: Pork and Garbanzo Beans Recipe

Arrange the 3 lb pork shoulder roast at the bottom of your slow cooker. Layer the garbanzo beans and onion over the pork, then pour 4 cups of water over everything. (No need to soak the garbanzo beans beforehand; they'll get perfectly soft and creamy in the slow cooker.)

If you like, you can swap out the water for 2 cups water and 1 bottle of a dark beer like Negra Modelo, or use chicken or pork stock for a deeper base.

In a small bowl, combine the 2 tsp cinnamon, 1 Tbsp cumin, 2 tsp ground pepper, and 2 tsp salt. Sprinkle this spice mixture evenly over the pork and beans in the slow cooker.

Cover the slow cooker, set it to low, and cook for approximately 6 hours, or until the beans are tender and creamy and the pork falls easily from the bone. Once cooked, you can shred or cube the pork as you prefer. If you plan to shred the pork, it's easiest to do while it's still hot, using two forks to pull it apart.