Anonymous Tue May 23 19:33:26 2006

3 pounds pork loin

1 pound dried black beans

4 cloves garlic

3 tablespoon chili powder

5 hot chile peppers -- skinned and chopped

1 tablespoon ground cumin

1 teaspoon oregano

1 medium onion -- chopped

2 whole jalapenos -- skinned and chopped

28 ounces crushed tomatoes -- drained

28 ounces chopped tomatoes -- drained

GARNISH:

1 cup cheddar cheese -- shredded

1/2 cup fresh cilantro -- chopped

1 cup sour cream

2 avocados -- diced

1/2 cup onion -- chopped

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin

on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so

at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot

except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water

and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of

steam to escape). Add additional water as necessary. After 6 hours, remove meat and

shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many

as you want) and cook another hour or until thickened. Serve in individual dishes along

with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado

and shredded cheese.