Rub roast with salt and pepper. Cut small slits in roast; insert
slices. Place on rack in broiler pan. Broil for 15 minutes. Place
in slow cooker. Rinse pinto beans; drain. Add to slow cooker.
oregano, cumin, chili powder, green chiles and enough water to
Cover and cook on LOW for 8 or 9 hours, stirring occasionally.
Stir the chipotles in and
uncovered, for 1 hour longer. Skim off fat and discard bones.
Shred and serve with warm flour tortillas, on buns, or
bed of corn chips with shredded cheese, chopped green onions,
cucumbers, lettuce, avocado, salsa and sour cream.
Lots of leftovers with this pork recipe. Add a can of diced tomatoes or rotel and serve over rice. Delicious!