Clean and rinse dry pinto beans and put into Crock-Pot. Add boneless pork shoulder roast with fat trimmed, 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 1- 6 oz can diced green chilies — mild/medium hot — 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy). Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock. Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal). When beans and meat are pull-apart tender, remove meat and shred with a fork — removing fat as you go. Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix. Taste for appropriate saltiness and spices. This is a great crowd pleaser. * *She’s always made it like a great individual nacho volcano — Fritos at the bottom, Chilupe, sour cream shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.