Recipe Pork Chalupas (Pork)

Required Ingredients:

• 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
• 12 flour tortillas

Preparing/Cooking:

• 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.
• 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.
• 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.

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