1 (3 or 4 lb.) pork loin roast
1 (16 oz.) pkg. dry pinto beans
2 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. ground cumin seed
1 tsp. oregano
1 tsp. salt
1 (4 oz.) can chopped green chilies
2 bag regular Fritos

TOPPINGS:

1 lb. grated Longhorn cheese
1 chopped onion
1 bunch green onions chopped
3 tomatoes diced
1/2 to 3/4 head shredded lettuce
1 ctn. sour cream
1 jar mild hot sauce
1 jar hot, hot sauce
2 c. guacamole

Trim all fat from roast. Leave roast whole and put in large kettle with all other ingredients, except Fritos, then cover with water. Cook, covered, over low heat. After 4 hours, take out bones and shred meat. Put meat back in kettle and continue cooking mixture for another 2 hour. Add water if needed. Remove lid and cook 1 more hour or until mixture is thick. Serve meat mixture over Fritos and garnish with toppings. Individuals layer their own (Fritos, meat mixture and toppings of their choice). Serves 15.