Pork Chalupas

Name: Pork Chalupas
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 8 h 55 min
Yield: 16 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 tbsp Chili Powder; 1 whole Cooking Spray; 12 oz Diced Green Chiles; 2 tbsp Dried Oregano; 16 whole Flour Tortilla; 2 tbsp Garlic Powder; 2 tbsp Ground Cumin; 1 lb Pinto Beans; 4 lb Pork Roast; 2 tbsp Salt; 1 qt Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Comfort-Food

Pork Chalupas feature slow-cooked pork shoulder that turns fall-apart tender alongside pinto beans and green chiles, all infused with smoky chili powder, cumin, and oregano. Spoon the rich, savory mixture into warm flour tortillas and top as you like for a comforting dinner that’s great for feeding a crowd or meal prepping.

Prep25 mins
Cook8 hrs 30 mins
Serves16
DifficultyEasy

1

Coat the slow cooker crock with cooking spray. Set the roast into the prepared crock.
2

In a bowl, combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Stir to mix, then pour over the roast in the slow cooker. Add enough water to mostly cover the roast, and jiggle the roast a little to work some liquid underneath.
3

Cover and cook on Low for 5 hours. Open the slow cooker; if the beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and continue cooking for 3 to 4 more hours, adding water as needed, until the roast is fork-tender. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C).
4

Move the roast to a cutting board. Remove and discard any bone and fat. Shred the meat with two forks.
5

Return the shredded meat to the slow cooker with the remaining chile peppers. Cook on Low until heated through, about 30 minutes.
6

Serve with tortillas.