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Pork Chalupas
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Prep Time:
25 minutes
Cook Time:
510 minutes
Total Time:
535 minutes
Slow cooker chalupas with tender pork, flavorful beans, and seasoned sauce in soft flour tortillas, customizable with your favorite toppings.
Ingredients:
  • cooking spray
  • 1 (4 pound) pork shoulder roast
  • 1 pound dried pinto beans
  • 3 (4 ounce) cans diced green chile peppers, divided
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 1 quart water, or as needed
  • 16 flour tortillas
Instructions:
  • Grease the slow cooker crock with cooking spray, then gently nestle the roast inside.
  • In a bowl, mix together beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the mixture over the roast in the slow cooker, adding enough water to mostly cover the meat. Gently jiggle the roast to ensure some liquid flows underneath.
  • Cook on Low for 5 hours. If beans absorb all the liquid, add more water, 1 cup at a time. Cover and cook for an additional 3 to 4 hours until roast is fork-tender. Ensure internal temperature is at least 145°F (63°C) using an instant-read thermometer.
  • Move the roast to a cutting board. Remove and discard any bone and fat, then shred the meat using two forks.
  • Add the shredded meat back to the slow cooker along with the remaining chile peppers. Allow the flavors to meld on Low heat for approximately 30 minutes or until heated through.
  • Enjoy with warm tortillas.

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