Pork Chalupas in the Crock Pot

May 24, 2011

I have a spice phobia.

When I look at a recipe that calls for LOTS of spices, I always assume I don’t need to use as much as the recipe calls for.

I am usually wrong.

So, when I tried this recipe from allrecipes.com, I was pleasantly surprised when I actually put in ALL of the spices and it was delicious (not much to look at – but de-lish).

  • 1 (4 pound) pork shoulder roast
  • 1 pound dried pinto beans
  • 3 (4 ounce) cans diced green chile peppers
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 16 flour tortillas

Directions

  1. Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  2. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  3. When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: