Serves 12
485 min
Crockpot Chalupas
Recipe GLPR0c4331da0aca69
Tender shredded pork and pinto beans slow-cooked with fire-roasted tomatoes, jalapeños, and aromatic spices, then topped with melted cheese. Served on crispy fried tortillas and finished with sour cream for an easy, crowd-pleasing meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound pork shoulder
1 pound dry pinto beans, rinsed
1 15-ounce can fire-roasted tomatoes
6 cloves garlic, minced
2 jalapeño peppers, minced with ribs and seeds removed
6 ounces light beer
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon cayenne pepper
1 to 2 tablespoons taco seasoning
1½ cups water
Salt to taste
¾ cup shredded mozzarella cheese
12 corn or flour tortillas
Sour cream for serving
Directions
Add the pork shoulder to your slow cooker. Layer the rinsed pinto beans, fire-roasted tomatoes, minced garlic, minced jalapeños, chili powder, cumin, cayenne pepper, taco seasoning, salt, and water on top. Do not stir; keep the lid closed throughout cooking. Cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
After cooking time is complete, carefully remove the lid. Using two forks, shred the pork directly in the slow cooker until it breaks apart easily. Stir to distribute the shredded meat throughout the beans and broth. If the mixture appears too thin, continue cooking uncovered for 15 to 30 minutes to reduce excess liquid. If it is too dry, add additional water a splash at a time.
Sprinkle the shredded mozzarella cheese evenly over the pork and bean mixture. Cover the slow cooker and cook for an additional 30 minutes until the cheese is fully melted. During this time, preheat your broiler.
Place tortillas directly on the oven rack, spacing them so they cook evenly. Broil for 1½ to 2 minutes until the tops turn golden brown. Flip each tortilla carefully—they burn quickly—and broil the other side for another 1 to 1½ minutes until golden and crispy. Transfer to a plate to cool.
To serve, place each crispy tortilla on a plate. Top generously with the warm pork and bean mixture from the slow cooker. Finish with a dollop of sour cream. Serve immediately while the tortillas are still warm and crunchy.
