2 12-ounce bottles beer, preferably a lager or wheat beer
3 cups water
1 1/2 lbs boneless pork butt
1 lb dried black beans, rinsed
1 large yellow onion, finely diced
1 14-ounce can diced tomatoes
1 tsp ground cumin
2 tsps ancho chili powder
1 1/2 tsps salt
1/2 cup sour cream (optional garnish)
1/2 cup of your favorite salsa (optional garnish)
1 bunch cilantro, roughly chopped (optional garnish)
In a 6-quart slow cooker, combine the beer, water, pork, black beans, onion, diced tomatoes, cumin, chili powder, and salt.
Set the slow cooker to high and cook, covered, for 5-6 hours, until the pork is tender and shreds easily when pierced with a fork.
Using tongs, carefully remove the pork and allow to cool slightly. Once the pork is cool enough, shred with two forks.
Return the shredded pork back to the pot and ladle the soup into individual bowls.
Top with sour cream, salsa, and cilantro (if using).