Pork Chalupas

Recipe View Prepare the Slow Cooker: Lightly coat the inside of a slow cooker with cooking spray. Place the pork shoulder roast in the prepared crock. (5 minutes)

Recipe View Combine and Layer Flavors: In a large bowl, combine the dried pinto beans, 2 cans of diced green chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Mix well to ensure even distribution of the spices. Pour the mixture over the pork roast in the slow cooker. Add enough water to the slow cooker to mostly cover the roast. Gently jiggle the roast to allow some of the liquid to seep underneath. (10 minutes)

Recipe View Slow Cook to Perfection: Cover the slow cooker and cook on Low heat for 5 hours. After 5 hours, check the beans. If they have absorbed all the liquid, stir in more water, 1 cup at a time. Continue to cook for an additional 3 to 4 hours, adding water as needed, until the roast is incredibly tender and easily shredded with a fork. An instant-read thermometer inserted into the center of the roast should read at least 145 degrees F (63 degrees C). (8-9 hours)

Recipe View Shred the Pork: Carefully transfer the cooked pork roast to a cutting board. Remove and discard any bones or excess fat. Using two forks, shred the meat into bite-sized pieces. (15 minutes)

Recipe View Final Flavor Infusion: Return the shredded pork to the slow cooker. Add the remaining can of diced green chile peppers. Cook on Low heat until the pork is heated through and the flavors have melded together, about 30 minutes. (30 minutes)

Recipe View Serve and Enjoy: Serve the flavorful pork and beans mixture in warm flour tortillas. Offer a variety of toppings, such as shredded cheese, sour cream, salsa, guacamole, and chopped cilantro, to customize each chalupa to individual preferences. (10 minutes)