Combine the cumin, oregano, black pepper, and salt. Rub all over the pork roast.
Place the pork in slow cooker (fat side up); spread onion, jalapeno pepper, garlic and cilantro all around it.
Combine orange juice concentrate and lime juice and pour around the roast. Cook on low heat for 8-10 hours or on high for 6 hours. The meat should be very tender and falling apart. Remove from the crock pot and let cool. Shred the pork using an electric mixer.
Place meat back into juices and refrigerate until the next day (for best results).
Reheat the following day in the juices and use as desired.
Much better flavor than canned refried beans! These are made from dried pinto beans. Of course, you can add black beans in place of some or all of the pinto beans. I added these to my tacos (http://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!
Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so).
Heat the lard in large skillet over medium-medium high heat.
Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten.
Stir in the cilantro and lime juice.
Top with shredded cheese.
Cook ground beef, crumbling as it cooks. While that is cooking, combine dry ingredients. Add seasonings to skillet with cilantro, lime juice and water.
Continue cooking, stirring occasionally, until the liquid has been absorbed.
We like to use fresh corn tortillas and cook them on a greased griddle until they are soft and starting to turn brown. Suggested garnishes include: cheese, fresh, chopped cilantro, sliced green onion, salsa, chopped lettuce, chopped tomato or guacamole.