• 3 lbs. pork roast , trimmed of all fat
  • 1 lb. pinto beans , washed
  • 2 garlic cloves, chopped
  • 7 oz. chilies, canned, diced
  • 3 T. chili powder
  • 1 T. cumin
  • 1 T. oregano , preferable mexican
  • 1 T. salt

Pin It


Slow Cooker Chalupa freezes perfectly too!

  1. Combine all ingredients in a slow cooker and cover with water.
  2. Cover. Cook on low heat, adding water if needed.
  3. Remove bones and break up roast after 6 hours of cooking.
  4. Continue cooking with lid off until thick.
  5. Serve on tortillas burrito style or tostada shells with shredded lettuce, chopped tomatoes, cheese and onions.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites