Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pork Chalupas Recipe
Pork chalupas recipe provides easy meal preparation in your slow cooker that's perfect for small gatherings because it makes generous amounts with convenient hands-off cooking. This entertaining-friendly recipe showcases how slow cookers can handle party preparation while ensuring tender, flavorful pork that works beautifully in chalupa format. The small gathering focus makes this practical for intimate entertaining while the generous portions ensure everyone leaves satisfied.
This pork chalupa recipe is an easy meal in your slow cooker. It’s perfect for small gatherings because it makes a ton. It also freezes well, so it’s good for quick meals when you’re short on time. Serve with your favorite toppings.
Prep Time:
25 mins
Cook Time:
8 hrs 30 mins
Total Time:
8 hrs 55 mins
Servings:
16
Yield:
16 chalupas
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Ingredients
cooking spray
1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers, divided
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
1 quart water, or as needed
16 flour tortillas
Directions
Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.
Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
Serve with tortillas.
Nutrition Facts (per serving)
| 474 | Calories |
| 15g | Fat |
| 58g | Carbs |
| 26g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 23% |
| Cholesterol 45mg | 15% |
| Sodium 1622mg | 71% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 8g | 28% |
| Total Sugars 3g | |
| Protein 26g | 53% |
| Vitamin C 17mg | 19% |
| Calcium 159mg | 12% |
| Iron 5mg | 30% |
| Potassium 776mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
