Tender Crockpot Shredded Pork Chalupa with Beans
Tender pork and pinto beans combined with flavorful spices make this crockpot pork chalupa an easy dinner-time win.
Servings: 16
Ingredients
- 1 4 lb. pork shoulder roast
- 2 cans diced green chiles (4 ounces)
- 3 cans pinto beans (15 ounces) (drained and rinsed)
- 2 Tablespoons chili powder
- 2 Tablespoons salt
- 1 Tablespoon ground cumin
- 2 Tablespoons dried oregano
- 2 Tablespoons garlic powder
- 6 ounces light beer
- ½ cup water (more as needed)
- flour tortillas
- queso fresco (optional)
- fresh cilantro to garnish
Instructions
- Line crockpot with a slow cooker line and place the pork roast inside.
- In a separate bowl, stir together the chili powder, salt, cumin, oregano, and garlic powder. Sprinkle the spice mixture over the roast. Pour in the beans and 1 can of green chiles. Then add the light beer and water.
- Cover, and cook in the crockpot on low heat for 6-8 hours or on high heat for 4-6 hours. After a few hours check the chalupa to make sure all of the liquid has not been absorbed. If needed, add more water one cup at a time.
- When roast is tender, remove from crockpot, and place it on a cutting board to shred using shredder claws.
- After the meat is shredded, return it to the crockpot and stir in the remaining can of green chiles. Heat the chalupa through, and serve with warm flour tortillas and add toppings as desired.
Notes
Other Topping Ideas:
- Shredded Lettuce
- Diced Tomatoes
- Black Olives
- Jalapenos
- Guacamole
- Pico de Gallo
- Sour Cream
- Shredded Cheese