Chalupa Dinner Bowl

1 lb. dried pinto beans
3 1/2 lb. bone-in pork loin roast
2 4.5-oz. cans chopped green chilies
2 garlic cloves, pressed or finely minced
1 Tbsp. chili powder
2 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
32 oz. container chicken broth
10 oz. can diced tomatoes and green chilies with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, avocado slices

Rinse and sort beans according to package directions.
Place beans into a 6 qt. slow cooker that has been sprayed with non-stick cooking spray. Add roast and next 6 ingredients. Pour chicken broth over roast.
Cover and cook on high 1 hr.; reduce heat and cook on low 9 hrs., or cook on high 6 hrs. Remove bones and fat from roast; pull roast into large pieces with 2 forks. Stir in diced tomatoes and green chilies. Cook roast, uncovered, on high 1 more hr. or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 C. pork and bean mixture into each shell using a slotted spoon. Serve with desired toppings.