Crockpot Southwestern Pork (or Chicken)

(from sisterscafe.blogspot.com)

Their originally called for chicken, but pork roasts were really cheap so I used that instead and made a couple tweaks as noted below to work in Belgium

1 bag frozen corn (16 ounce I think...or 1-2 cans corn drained)
1-2 can black beans
1 pork roast (OR 2 large boneless skinless chicken breasts)
1 16-oz jar medium salsa

Pour corn in bottom of crockpot. Place meat on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook in crockpot for 6-8 hours (a roast takes longer than chicken breasts). Pull out meat and shred it with forks. Return to crockpot and mix. Serve with tortilla chips, cheddar cheese, sour cream, cilantro, diced avocados.

Belgium modifications: I make my own black beans from dry beans, freeze them in 1-2 cup portions and pull them out when needed. For the salsa I used diced tomatoes (or fresh) add some jalapeno peppers and some salt, garlic, chili powder and onions.

*This is a great meal for Sunday's...throw it in first thing in the morning, shred when you get home from church and keep it on warm until you are ready to eat. We've used it as a taco salad type thing and in burritos.