Pork Chalupas

Pork Chalupas

226 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    9 h
  • Ready In

    9 h 15 m

“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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Adjust Servings

Original recipe yields 16 servings



  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 (226)

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Crystal S

Crystal S

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!



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.



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...

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Amount Per Serving (16 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 57.8 g
  • 19%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 1622 mg
  • 65%

Based on a 2,000 calorie diet



previous recipe:

Andy's Spicy Green Chile Pork


next recipe:

Memphis Pulled Pork