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