Pork Chalupas

Step 1
Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.

Step 2
Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.

Step 3
Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 4
Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.

Step 5
Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.

Step 6
Serve with tortillas.