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Pork Chalupas

SUBMITTED BY: FANIFERGUS PHOTO BY: Judy

"A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later."
RECIPE RATING:
The reviewer gave this recipe 39 stars. This recipe average a 4.4 star rating.
Read Reviews (32)
PREP TIME  15 Min
COOK TIME  9 Hrs
READY IN  9 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (4 pound) pork shoulder roast
  • 1 pound dried pinto beans
  • 3 (4 ounce) cans diced green chile peppers
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 12 flour tortillas

DIRECTIONS

  1. Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  2. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  3. When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

FOOTNOTE

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2008 by Snow likes to cook
I have been making this for about 2 years now just as it is written without any changes. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2005 by SHELLYVANKIRK
WAY too many beans! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by Memoriaha
Wonderful recipe that has been in my family for years! We do not use the green chili peppers.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2006 by S.N.
I have been making this exact recipe for years. I originally received it from a friend from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2007 by MBRECH
This has been in our family for years - glad it's been posted. I use this for a crowd and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by vay
This recipe is awesome! The only thing I did differently was use vegetable broth instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by Pinky
I would give this recipe 10 stars if I could!!! Simply DEEEE-LISH!!! I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by ROBINBRADY
I used to cook for the Wednesday night meals at church and this serves so many people very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2007 by Laura D.
Excellent! We haven’t been able to find authentic Mexican food since we moved out east. We... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2007 by babi