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2 lb. boneless pork shoulder roast
1 (15-oz.) can pinto beans, rinsed and drained2 tbs. taco seasoning mix1 (4.5-oz.) can diced green chiles, undrained2 (7.6-oz.) packages Spanish rice mix5 c. water1 tbs. butter1 (15-oz.) can diced tomatoes2 1/2 c. shredded lettuce1 1/2 c. shredded Mexican cheese blend1/2 c. chunky salsaIf pork roast comes in netting or is tied, remove netting or strings. Place pork in slow cooker. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans. Cover and cook on low heat setting 8 to 10 hours.
About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
To serve, spoon about 1 c. rice into each serving bowl, top with 1/2 c. pork mixture, 1/4 c. cheese, 1/4 c. lettuce and about 1 tbs. salsa.
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