Ahhh… my friend the crock pot! Do you love using it as much as I do? The sense of accomplishment that it provides as it works away in the kitchen all day (while I don’t!) and then effortlessly produces a delicious, lovely meal during the hectic evening times is invaluable.
Enter Crock Pot Pork Chalupa! This is my family’s latest crock pot favorite meal. The meat is fall-apart-tender, the beans are hearty, and the broth makes this comforting and perfect for winter. The flavors and serving style remind me of the burrito bowl at Chipotle.
Last Saturday, 3 of our kids had back to back basketball games. When we game home, tired and hungry, the delicious smells of Crock Pot Pork Chalupa greeted us at the door. The kids said, “What smells so good?” And the smells didn’t disappoint. The tender meat and perfect spice combo made this dish a hit with the whole family.
We served this kind of as a stew. First into the bowl went a few tortilla chips. Then a scoop of the meat/beans/pepper combination went on top. The broth made the chips a little soft, which I love.
Next came lots of fresh, bright, healthy toppings, which are a great way to brighten up this time of year (salsa, sour cream, lettuce, cilantro, tomatoes, cheese, and not pictured- some lime wedges).
Everybody could make their bowl a little different from the next person, and fill it up with the ingredients that they loved. Perfect!
If you’re looking for a healthy, satisfying, casual sort of meal that everyone will love, Crock Pot Pork Chalupa is for you!
- 1 15 oz can pinto beans, drained
- 1 pork shoulder or pork butt roast (3-5 pounds)
- 3 C water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 3 oz can of diced jalapeños (omit if you don't like spicy)
- 1 t salt
- 2 T chili powder
- 1 T cumin
- 2 t oregano (Mexican oregano if you have it)
- pepper to taste
- tortilla chips for serving
- Topping ideas:
- shredded cheddar cheese
- shredded lettuce
- sour cream
- chopped cilantro
- chopped tomatoes
- salsa
- lime wedges
- guacamole
- Put all ingredients in slow cooker or dutch oven.
- Cover and simmer (on low) at least 5 hours, or until the roast falls apart.
- Uncover and cook about ½ hour, or until broth is reduced as much as you like.
- Serve over chips and top with preferred toppings.
Need a few more great Crock Pot Ideas? Check This Out!
