Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
Add the black beans, pork shoulder roast, beer, red bell pepper, and jalapeno. Sprinkle evenly with the spices.
Cover and cook for 7-8 hours on low or 4-5 hours on high.
Remove the pork from the slow cooker and let it cool enough to handle. Using two forks, pull or shred the pork. Remove and discard any excess fat.
Return the shredded pork to the slow cooker and stir well.
Cover and cook for an additional 30 minutes.
Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.
Notes
Ingredient Notes --
Pork shoulder roast is also called "Boston Butt." Any kind of pork roast will work.
Dark beer (Use a dark beer or stout for this recipe such as Guinness or Negra Modelo.)
The jalapeno is optional but highly recommended. Remove the seeds and ribs if you want a milder stew.
To use dried beans, you can either (1) soak them overnight and drain well before adding to the slow cooker, or (2) add 1 pound of dried beans directly to the slow cooker along with 6 cups of water. Check the beans at the end of the cooking time to make sure they're done. You may need to continue cooking for an additional hour.
The stew can be made a day ahead of serving. Store it covered in your refrigerator and reheat when ready to serve. You may need to add a little water to get it back to the original consistency.Store any leftovers in a closed container in the refrigerator for up to three days. Reheat over low heat or in the microwave. May also be frozen for up to three months.Suggestions and Variations --