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Mexican Pork Chalupas Recipe in the Crock Pot

Author: Kasey Trenum


  • 3-4 Lb Pork Roast
  • Bag of Pinto Beans
  • 2 Tbsp Chili Powder
  • 2 Tbsp Cumin
  • 1 Tbsp Minced Garlic
  • 2 tsp Oregano
  • 1 can Diced Green Chiles or 2 or even 3 if you like it spicier
  • 1/2 Onion Diced
  • 1 Tbsp Salt


  • TIP: Soak your pinto beans overnight before you begin. (This makes them less "gassy" and softens them up so they cook in less time.) The next morning, sort through and make sure there are no tiny stones in the mix before you cook them. I always find at least one!
  • Put all ingredients in the slow cooker and cover with water
  • Cook on low for 8 hours, or high for 5-6 hours
  • About an hour before it's done, shred the pork and return to the crock pot
  • Serve in tortillas - with the usual toppings. NOTE - if it is a little soupy, that's normal. I usually spoon mine out with a slotted spoon so they're not too drippy in the tortillas.