Name: Crock Pot Pork Chalupas
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 2 – 3 lb boneless pork shoulder or pork loin; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon dry oregano flakes; 2 tablespoons chili powder; 2 teaspoons salt; 4 oz can green chilies; 2 cans 15 oz Pinto Beans with liquid; Lettuce, tortilla boats or tostadas; shredded cheese; diced tomatoes; salsa verde; black olives; sour cream

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Crock Pot Pork Chalupas Recipe

Crock Pot Pork Chalupas are a traditional Mexican recipe that is usually made with dry pinto beans. I decided I didn’t want to fuss with cooking dry pinto beans in the slow cooker.

So instead I used canned pinto beans for this Crock Pot Pork Chalupas recipe.

What is a chalupa? Well, if you search the word chalupa you will find out that it is a “little boat”. In the case of this Mexican recipe it is a little boat filled with a combination of meat, beans and seasonings topped with lettuce, tomato and cheese.

All your favorite Mexican food topping can be used as a topping when you make Crock Pot Pork Chalupas. You can use whatever you want for the chalupa (little boat). Lettuce leaves, flour tortilla boats or fried tostadas can hold the savory Mexican pork and bean filling.

No tortillas or tostadas available? Make a Chalupas Rice bowl instead. Make a pot of long grain white rice and pile the pork chalupa filling on. Then add your favorite toppings. Yum. No matter what you use for your little boat the pork and pinto bean filling is juicy, spicy and delicious.

How To Make Crock Pot Pork Chalupas

Ingredients

2 – 3 lb boneless pork shoulder or pork loin
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dry oregano flakes
2 tablespoons chili powder
2 teaspoons salt
4 oz can green chilies
2 cans 15 oz Pinto Beans with liquid
Lettuce or tortillas
shredded cheese
diced tomatoes
salsa verde
black olives
sour cream

Directions

Place all the ingredients except the canned beans into a slow cooker and cook for 2 1/2 hours on high.
Then pour the pinto beans over the pork loin, stir and cook for 2 more hours on high. Or 4-6 hours on low.
Once the pork is cooked through remove from the slow cooker and allow the meat to rest about 15 minutes. Remove any fat, shred the pork and return to the slow cooker and mix well to combine the ingredients.
If you’d like to thicken the juices mix 1 1/2 tablespoons of cornstarch with 3 tablespoons of cool water and stir into the slow cooker. Cover and continue heating on high until thickened, about 15 to 30 minutes.
Serve over lettuce, warm tortilla boats or tostadas and top with shredded cheese, tomatoes, sour cream, black olives and salsa as desired.
Serves 8 – 10

Print the Crock Pot Pork Chalupa recipe below.