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Slow Cooker Pork Chalupas

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PREP TIME
25 min
COOKING TIME
510 min
TOTAL TIME
535 min
SERVINGS
16 servings
Dinner
Slow Cooker 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
Instructions
1
Preheat your slow cooker by spraying it with cooking spray and place the roast inside.
2
In a separate bowl, mix together beans, 2 cans of chile peppers, chili powder, cumin, salt, oregano, and garlic powder until well combined.
3
Pour the bean mixture over the roast in the slow cooker, making sure it's mostly covered with liquid.
4
Gently shake the roast to ensure some of the liquid is underneath, then cover and cook on Low for 5 hours.
5
Check on the slow cooker after 5 hours; if the beans have absorbed most of the liquid, add an additional 1 cup of water and stir to combine.
6
Continue cooking on Low for another 3-4 hours, adding more water as needed until the roast is tender enough to be fork-torn.
7
Use an instant-read thermometer to check the internal temperature of the roast; it should reach at least 145 degrees F (63 degrees C).
8
Transfer the cooked roast to a cutting board and remove any bones or excess fat.
9
Shred the meat using two forks, then return it to the slow cooker with any remaining chile peppers.
10
Cook on Low for an additional 30 minutes, until the shredded meat is heated through and the flavors have melded together.
11
Serve the tender roast with tortillas.