Slow Cooker Pork Chalupas Recipes

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PORK CHALUPAS



Pork Chalupas image

My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.

Provided by looneytunesfan

Categories     One Dish Meal

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 13

4 lbs pork roast, any kind
1 lb dried pinto bean
2 (4 ounce) cans chopped green chilies
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
salt and pepper
4 cups water
1 (16 ounce) package corn chips
sour cream (optional)
diced tomato (optional)
shredded lettuce (optional)
grated cheddar cheese (optional)

Steps:

  • Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
  • Cook on low for 4 hours.
  • Remove roast and pull meat apart, removing any bones or fat.
  • Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
  • Place corn chips on serving plates.
  • Spoon pork mixture over chips and serve with desired optional toppings.

Nutrition Facts : Calories 1104.3, Fat 38.3, SaturatedFat 8.3, Cholesterol 190.5, Sodium 706.6, Carbohydrate 100.4, Fiber 17.3, Sugar 4.6, Protein 88.7

SLOW COOKER PORK CHALUPAS



Slow Cooker Pork Chalupas image

Provided by Six Sisters' Stuff

Number Of Ingredients 9

1 (2-3 lb) pork shoulder roast
1/2 pound dry pinto beans
1 onion, diced
4 cloves garlic, minced
2 (4 oz) cans green chili peppers
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon oregano
1 tablespoon salt

Steps:

  • Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
  • In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
  • Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
  • When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.

CROCK POT CHALUPA



Crock Pot Chalupa image

From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast.

Provided by Mrs.R

Categories     One Dish Meal

Time 6h

Yield 12-14 serving(s)

Number Of Ingredients 10

1 lb dry pinto beans, soaked overnight and drained
3 lbs lean pork roast
1/2 cup chopped onion
2 minced garlic cloves
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 (4 ounce) can green chilies, chopped
4 cups water

Steps:

  • Soak beans overnight and drain.
  • Add all ingredients to the slow cooker.
  • Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
  • If you have a bone from the roast, remove it, and "mash" beans, if you like.
  • Uncover and cook for about a 30 minutes until desired thickness is reached.
  • Serve with tortillas or tortilla chips with lots of toppings!
  • IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!

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  • 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.


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  • Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.
  • Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
  • Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.


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