Slow Cooker: Pork and Garbanzo Beans

4 steps · 45 min total

1. 01

   Layer ingredients

   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.

2. 02

   Cook pork and beans

   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.

3. 03

   Serve with toppings

   To serve, scoop about 1 cup of beans with some broth into a soup bowl. Top with shredded pork, then add 1/4 of a sliced avocado and a sprinkle of chopped fresh cilantro.
4. 04

   Slice pork for later

   If you prefer to slice the pork (perhaps for sandwiches), let the cooked pork rest in the refrigerator for several hours or overnight until it's cold. Then, slice it cleanly with a serrated knife or a very sharp chef's knife.