This easy chalupa recipe is a cinch in the slow cooker. Pork, beans, and a seasoned sauce are served in flour tortillas, ready for all your favorite fixings.
Preparation Time
25 mins
Cooking Time
8 hr 30 mins
Total Time
8 hr 55 mins
Calories
474 Calories
Recipe Instructions
Step 1
Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
Step 2
Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.
Step 3
Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Step 4
Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
Step 5
Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
Step 6
Serve with tortillas.
Ingredients
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
cooking spray
1 pound dried pinto beans
1 quart water, or as needed
16 flour tortillas
1 (4 pound) pork shoulder roast
3 (4 ounce) cans diced green chile peppers, divided
