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