Pork Chalupas
Description
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.
Ingredients
•
cooking spray
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1 (4 pound) pork shoulder roast
•
1 pound dried pinto beans
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3 (4 ounce) cans diced green chile peppers, divided
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2 tablespoons chili powder
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2 tablespoons ground cumin
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2 tablespoons salt
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2 tablespoons dried oregano
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2 tablespoons garlic powder
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1 quart water, or as needed
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16 flour tortillas
Directions
1
Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
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.
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).
4
Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
5
Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
6
Serve with tortillas.