2-3 lb. pork or beef butt roast (most of the fat trimmed off, and cut into 2-3 smaller pieces)
1 can black beans, rinsed
3/4 cup chopped onion
1 can Rotel tomatoes (mild or medium)
1 pkg taco seasoning
1 tsp. cumin
salt & pepper
1 bottle of beer
Combine ingredients in order, in a medium-sized crock pot. Cook on high for 3 hours, then reduce heat to low for another 3 hours. When meat is tender enough to shred, pull out meat and shred with a fork, then return it to the crock pot on low until ready to serve.
Serve on tortillas with queso (white Velveeta cheese and Rotel) or shredded cheese, avocados or guacamole, and sour cream.