Looking for a new pork recipe that you can throw in the crock pot? This Slow Cooker Pork Chalupas recipe is SO yummy and you can customize it to everyone’s personal preferences!
The secret ingredient in this delicious pork is in the sauce… it’s a magical thing called Green Enchilada Sauce. You get all the crazy-good flavor of green chiles and tomatillos and even cilantro without having to buy and chop up all of those things. (Except fresh cilantr0 – well that’s something I like to add on anyway because the freshness really makes everything taste better)
So – Find yourself a big 28 oz can (I got mine at Aldi) and you’re set!
What you need:
- 2 – 3 lb Pork Loin (or other pork roast will work)
- 16 oz Bag of Pinto or Black Beans
- 28 oz Can of Green Enchilada Sauce
- 1 Small Diced Onion
- 3 Tbsp Cumin
- 3 Tbsp Chili Powder
- 2 Tbsp Minced Garlic
- 2 Tsp Oregano
- 1 Tbsp Salt
- Rinse and soak beans in cold water for 10 minutes and boil for 2 minutes, then drain. (Softens them and releases some gases) Add to the slow cooker.
- Using the still-hot pot you boiled beans in (so you don’t have to wash another one) brown the roast for a few minutes on each side. Add to the slow cooker.
- Cover with diced onions and spices, and then slather everything with the green enchilada sauce. Fill up the can halfway with water and add to the pot so everything is covered. Stir around and replace the lid.
- Cook on high for 5-6 hours or low for 8 hours.
- Shred up pork and serve over tortillas. Top with cilantro and lime juice, shredded cheese – and any other toppings you like.
**If you have some folks in your house who won’t eat beans – you can separate a couple big hunks of pork from the roast and put it aside just for them. That way you can offer pork-only chalupas as well (as pictured in main image)
TIP: If your final product is a little soupy, simply serve using a slotted spoon to drain the extra juice. In my experience, this also makes a delicious taco soup later in the week! (Just add some chicken stock and rotel)