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Pork Chalupas

Stefani Ferguson

"A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later."
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9 h 15 m servings 474 cals
Original recipe yields 16 servings

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  1. 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.
  2. 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.
  3. 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.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 474 calories; 14.9 g fat; 57.8 g carbohydrates; 26.4 g protein; 45 mg cholesterol; 1622 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 250
  1. 335 Ratings

Most helpful positive review

Be prepared to feed an army! This recipe feeds A LOT! I am rating this a 3 star due to the excessive salt the first time I made it. 2nd time I made it, I soaked the beans overnight and then p...

Most helpful critical review

WAY too many beans!

Most helpful
Most positive
Least positive

Be prepared to feed an army! This recipe feeds A LOT! I am rating this a 3 star due to the excessive salt the first time I made it. 2nd time I made it, I soaked the beans overnight and then p...

This recipe has been in our family for years and is SO good. We, however, 'build' our Pork Chalupa UP a little differently. We use a 'bed' of Fritos Corn Chips (Scoops)(or I've bunked traditio...

I would give this recipe 10 stars if I could!!! Simply DEEEE-LISH!!! I followed the recipe as posted (cept I had to adjust the cooking time as I had a larger pork shoulder) and it came out it ...

I have been making this for about 2 years now just as it is written without any changes. Everyone that eats it loves it! Thanks!

this has got to be the best crock pot recipe I've tried. I had only 1/2 the amount of pork, and only 1 7oz can of green chiles. I used the whole pound of dry beans and personally I think that ...

The best! i was doing the burrito thing until I just figured I'd try other people's taco salad suggestion. It was very salty, so I would cut the salt by half, especially if you're eating it on...

Wonderful recipe that has been in my family for years! We do not use the green chili peppers. Instead we use a little bit of cinnamon (Were from the Cincinanti area:), hot sauce & a little mor...

I have been making this exact recipe for years. I originally received it from a friend from Mexico so rest assured this is as authentic as it get. I also serve mine with tortilla chips and sour ...

I used fresh garlic and diced up a sweet onion, some homemade vegetable broth to cover the meat and beans. Cooked low for 9 hours and then shredded my pork and placed back in the crock and kept ...