2 - 12oz bottles beer (preferably lager) 1 T chopped canned chipolte chilies in adobo sauce + 1 T adobo sauce 1 t ground cumin 1 large onion, chopped 1 lb dried black beans, rinsed 1 1/2 lbs boneless pork butt (pork shoulder) salt sour cream, salsa, cilabtro for garnish

In a slow cooker, combine the beer, 3 c water, chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 t salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork butt pull apart easily, about 4 hrs. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with sour cream, salsa and cilantro.