Pork Chalupas Recipe - Allrecipes.com
Pork Chalupas Recipe
  • READY IN 9+ hrs

Pork Chalupas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    9 hrs

    9 hrs 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2011

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 proceeded to follow the recipe using pork roast loin to help cut down on the fat. Added an extra tablespoon of garlic powder, 1/2 tablespoon of ancho chili powder and 1/4 cup of dried minced onion and let it cook adding 1 tablespoon of garlic salt in place of the regular salt at the end. Thought it was going to have to much liquid, but after shredding the meat and adding back to the crockpot, it was just perfect! TWO SIDE NOTES: 1.) Adding a potato while cooking will take the gassiness out of beans! 2.) Adding salt BEFORE the beans finish cooking guarantee they will remain hard - wait until the end to add your salt!

Most Helpful Critical Review
Jan 20, 2005

WAY too many beans!

May 08, 2008

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 tradition and held the Fritos on the side and then built the following on my plate: pile on the pork chalupa, grated cheese, sour cream, diced avocado, green onions, diced tomatoes, (and, for me HEINZ ketchup)salsa if you like. The flavors all marry so wonderfully. It is a super friendly quick reheat for leftovers too! (OR we've freezed the leftovers and reheat in a boil in a bag method for a whole other dinner! The DAY of cooking brings a yummy aroma to your home to boot. Hope you find this as enjoyable as we have. Good recipe, good eats.

Jan 31, 2008

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 came out perfect. The beans were not mushy and the pork was tender & juicy and absolutely yummy and flavorful! Will make this again and again...

Mar 02, 2008

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!

Dec 09, 2008

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 a little less meat (or more beans) would've been better, but I like more beans than meat in my dishes. I used half the amount of salt and it was perfect. The dish does come out soupy but I kept all the liquid in it and used a slotted spoon to scoop everything out, extremely tasty. I did not soak my beans, so I checked it after it was cooking for 6 hours and the beans needed a little more help cooking so I put the crock on high for the last two hours, it was perfect. Thanks for a great recipe.

Feb 10, 2011

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 crushed tortilla chips. Covered in lettuce, tomatoes, salsa, shredded cheddar and sour cream, it's awesome. Also great in burritos, might throw some crushed tortilla chips in there also for some crunch. The beans came out slightly underdone, so I might leave it 9 hours next time and make sure to stir better.

Jan 04, 2008

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 more ground cumin than what they call for in here. Instead of flour tortillas try using cheese Doritos .. just make sure you crunch them up real good.. put a layer on your plate first..then add the meat/bean mixture and all your favorite toppings! WONDERFUL!!!


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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 57.8 g
  • 19%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1622 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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