Mexican Pork

1 pound pork boneless loin roast, cut into 1 inch pieces
20 ounce jar chunky salsa
15 ounce can pinto beans, rinsed and drained

Mix pork and salsa in a 3 to 4 quart slow cooker and cover.

Cook on low for 6 to 8 hours until pork is tender.

Add beans, cover crockpot and cook 10 to 15 minutes until hot.

Serve this excellent entree over fried slices of prepared polenta. 4 servings.