Place roast in crockpot and cover with entire jar of salsa. Top with jalapenos if desired. Cook on low for 8 to 10 hours.

Pull out roast and completely shred; leave remaining juice in crockpot do not discard!

Return to crockpot and stir in refried beans and pinto beans. Replace lid until heated through (about 10 min).

Enjoy in burritos with your favorite toppings, tacos, enchiladas, nachos, etc. This can easily be froze for later use in ziplock bags.

Enjoy!