Slow Cooker Pork Roast and Black Beans

Lesley Baradel
Slow Cooker Pork Roast and Black Beans

Slow Cooker Pork Roast with Black Beans

This is an easy dump and go slow cooker recipe that also gives you plenty for leftovers for other meals.
No ratings yet
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Pork, Slow Cooker
Cuisine American, Mexican
Servings 8 servings
Calories 276 kcal


  • slow cooker


  • 1/2 medium onion sliced
  • 2 lb pork loin roast trimmed of all visible fat
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 15-oz can no salt added black beans
  • 1/4 cup salsa


  • Spray slow cooker insert with cooking spray. Place half of the sliced onion in the bottom of the slow cooker. Place the pork roast on top. Season the pork with all of the spices. Put the remaining onions on top of the pork then add the black beans and salsa.
  • Cook for 4 hours on high or 8 hours on low. Shred the pork and stir together well with all of the other ingredients. Serve over rice or with tortillas.


Make Ahead:  This dish makes extras so plan on freezing some for a later time when you have a busy night and are not able to cook. We all have those nights!
Mix It Up:  This can be also served with whole wheat tortillas instead of the rice. Make a nice wrap and throw in some extra salsa and avocado...YUM!


Calories: 276kcalCarbohydrates: 15gProtein: 40gFat: 7gSaturated Fat: 2gCholesterol: 97mgSodium: 628mgFiber: 3gSugar: 5g
Keyword black beans, pork
Tried this recipe?Let us know how it was!

Recent Posts

Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash Roasting butternut squash brings out its natural sweetness, and paired with the right herbs ...
Read More
Salmon with Cucumber Vinaigrette

Cucumber Vinaigrette

Cucumber Vinaigrette This cucumber vinaigrette goes with our Marinated Salmon recipe, though we love it so much, it ...
Read More

Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
Scroll to Top