Best Slow Cooker Pork Chalupas Recipes

Slow Cooker Pork Chalupas image

Provided by Six Sisters' Stuff

Number Of Ingredients 9

Steps:

Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.

Slow-Cooker Pulled Pork Chalupas image

Provided by @MakeItYours

Number Of Ingredients 22

My mom made pork chalupas at most of our family gatherings when I was younger, and over the years I've developed my own recipe using a slow cooker. It's simple, efficient and absolutely delicious, and the perfect meal to feed a crowd!
Technique tip: Crisping the tortillas provides the entire dish with a perfect textural crunch.
Swap option: If you don't want to use beer, you could use all chicken broth instead. You can also use corn tortillas instead of flour and have fun experimenting with different toppings!
Ingredients
1 1/2 tablespoons kosher salt
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
One 4- to 5-pound boneless pork shoulder
1 large white onion, sliced
3 cloves garlic, sliced
1 cup Mexican beer
1/2 cup chicken broth
One 16-ounce can refried beans
1/2 cup canola oil
20 small flour tortillas
TOPPINGS (OPTIONAL)
1 ripe avocado, cut into wedges
3/4 cup crumbled queso fresco
3/4 cup pico de gallo or salsa
1/3 cup chopped fresh cilantro

Steps:

Combine the salt, chili powder, cumin, cinnamon and pepper in a small bowl. Rub the spice mixture over the pork.
Place the onion and garlic in the bottom of a 6- to 8-quart slow cooker. Add the beer and broth. Place the pork on top, cover and cook on high until the pork is very tender, about 6 hours, or on low for 8 hours. Remove the pork from the cooker, and let stand for about 15 minutes. Coarsely shred the pork, and return it to the cooker; toss gently to coat with the cooking liquid.
In a small pan on medium-low heat, warm the refried beans, according to can directions; cover and keep warm.
Heat the oil in a medium skillet over medium-high until shimmering. Add 1 tortilla and cook until lightly puffed, 2 to 3 minutes per side. Transfer the tortilla to a paper-lined tray, and repeat with the remaining tortillas.
Divide the beans, pork mixture, avocado, queso fresco, pico de gallo and cilantro evenly among tortillas and serve immediately.
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Make mac and cheese, pork chalupas - in your slow cooker!
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