Beef Pork Chalupa Crock Pot
10-12 Servings ~ LOW 8-9 hours
- 1 – (3-4 pound) pork shoulder or bonless bottom roast
- or you can use a beef brisket
- 1 – pound dried pinto beans
- 2 – tablespoons chili powder
- 2 – tablespoons cumin
- 1 – tablespoons salt / pepper
- 2 – tablespoons garlic powder
- 1 or 2 – (4 0z) can diced gr. chilies
- ½ - cup fresh chopped cilantro (optional)
- flour tortillas or tortilla chips
Beef – Pork Chalupas
1. place the roast inside slow cooker coated with cooking spray. in a separate bowl stir together 2-cups water, the beans, diced green chilies, chili powder, cumin, salt, garlic powder, and cilantro. pour the whole mixture over the roast. add enough water so that the roast is mostly covered. jiggle the roast a little to get some of the liquid underneath.
2. cover and cook on low for 8-9 hours. check ofter about 5 hours to make sure the beans have not absorbed all the liquid. add more water if necessary 1 cup at a time. use enough to keep the beans from drying out.
3. when the roast is fork-tender, remove from slow cooker and place it on a cutting board. remove any fat and shred with fork.
4. return to slow cooker and serve with flour tortillas and your favorite topping, such as sour cream, guacamole, cheese etc.
2. cover and cook on low for 8-9 hours. check ofter about 5 hours to make sure the beans have not absorbed all the liquid. add more water if necessary 1 cup at a time. use enough to keep the beans from drying out.
3. when the roast is fork-tender, remove from slow cooker and place it on a cutting board. remove any fat and shred with fork.
4. return to slow cooker and serve with flour tortillas and your favorite topping, such as sour cream, guacamole, cheese etc.
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