Used a 4.5 lb pork loin roast but otherwise followed the recipe. As another reviewer mentioned, I thought there was too much liquid at the end of the cooking time but after the roast was shredded and returned to the pot, not so much so. I boiled the beans (in a pan on the stove) for two minutes, removed them from the burner, added the seasonings and peppers, let that sit for one hour, and then dumped everything over the meat in the crockpot. This is truly one of those dishes that does not need to be attended and can cook all day (probably). I was at home and couldn't keep from poking and prodding! But I think you could put this on in the morning and let it cook all day; when you get home from work, take the meat out and let it cool while you change clothes or whatever, then shred and return to the pot. By the time you get the table set, the meat and beans will be ready! I did not add salt until the end (1 tsp). Next time I would like to try a bit less cumin and a bit more chili powder, and perhaps adding something a tiny bit more spicy, as although this dish had a good flavor, not much spice at all. I added the salt at the end based on others' recommendations that the beans won't cook to soft if the salt is added. I've heard the same thing about tomatoes. Also because I didn't want too much salt.
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Used a 4.5 lb pork loin roast but otherwise followed the recipe. As another reviewer...