If you like versatile pork recipes, this one is for you. I first heard of Chalupa when I was looking for something to make with a pork roast I bought. It sounded like an easy recipe and since it’s served with tortillas and tomato and lettuce, I figured the kids would eat it like a taco. If you tell my kids it’s a taco, they’ll eat anything. This did turn out with more liquid than I thought so we also served it the next day like a stew in a bowl. Feel free to add shredded cheese to your toppings, but we are dairy free/soy free in our house and the kids don’t like the non-dairy/non-soy faux cheese.

Crock-Pot Chalupa

Cook Time: 8 hours

Total Time: 8 hours

Yield: 12 Servings

Crock-Pot Chalupa

Ingredients

3 Pound Pork Roast, Bone In Is Fine
1 Pound Dry Pinto Beans, Soaked Overnight,Drained and Rinsed
8 Ounces Canned Chilies, Diced
3 Cloves Garlic, Chopped
1 Tablespoon Cumin
1 Tablespoon Oregano
1 Tablespoon Salt
1 Tablespoon Goya Adobo Seasoning
Tortillas
Shredded Lettuce
Diced Tomatoes

Instructions

  1. Put everything excluding tortillas, tomatoes and lettuce in crock and cover with water.
  2. Cover crock and cook on low for 6-7 hours.
  3. Remove pork from crock-pot and shred your meat.
  4. Put meat back in crock-pot and continue cooking with lid off until thickens.
  5. This will take about another 2 hours.
  6. Make sure beans are cooked through.
  7. Serve on torillas with lettuce and tomatoes and add any other toppings you like.
  8. You can also serve this over a salad or eat straight out of a bowl!

http://crockpotladies.com/crockpot-chalupa/