Pork Chalupas

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#39306

serves/makes:

ready in:
over 5 hrs

ingredients

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

directions

Place the roast inside a slow cooker coated with cooking spray.

In a separate bowl, stir together the beans, 2 cans of the chili 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.

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.

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.

added by

mercy421

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.