Gourmet Gals

**Ok Gals-- this is the recipe from Epicurious that I originally used.
BUT It turns out GREAT in the slow cooker. I just saute the onions and add in the
cilantro and chilies. Then I dump it all in the slow cooker with the meat (the pork is good but I like boneless chicken breast as well). Then I just let it cook all day. Serve it as it states on the recipe. It is super moist and delicious. Give it a try!

Pork and Chipotle Tacos
(as revised by Megan)

1 2 1/2-pound bone-in pork butt (works great with chicken too!!)

2 tablespoons corn oil
2 large onions, chopped
1 1/2 cups chopped fresh cilantro
3 tablespoons chopped canned chipotle chilies

12 5- to 6-inch-diameter corn tortillas
2 15- to 16-ounce cans black beans, rinsed, drained

1 1/2 cups chopped green onions
2 avocados, pitted, peeled, diced
Purchased tomatillo salsa
Lime wedges

Preheat oven to 350°F. Place pork on baking sheet; sprinkle with salt and pepper. Roast until brown and very tender, about 2 hours. Cool. Shred pork.

Heat corn oil in large skillet over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through. Season with salt and pepper.

Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven 10 minutes. Stir beans in saucepan over medium-low heat until heated. Coarsely mash beans.

Arrange tortillas on work surface. Spread mashed beans over. Top with pork. Sprinkle with green onions and avocados. Serve with salsa and lime.wedges.