These Slow Cooker Pork Chalupas are a flavor-packed Mexican-inspired dish that practically cooks itself. Tender, juicy pork simmers for 9 hours in a blend of spices, creating a melt-in-your-mouth texture that’s perfect for stuffing into warm tortillas. The result? A hearty, satisfying meal that’s as easy to make as it is delicious.
With a balance of smoky, savory flavors and a hint of spice, every bite is a fiesta for your taste buds. Plus, the 10-minute prep means you can set it and forget it, freeing up your day. Loaded with protein and fiber, this dish is as nourishing as it is indulgent—perfect for busy weeknights or lazy weekends.
What You’ll Need for Slow Cooker Pork Chalupas
- 2-3 pound pork shoulder roast (bone-in or boneless, both work well)
- ½ pound dry pinto beans (rinsed and sorted; canned beans can be substituted for convenience)
- 1 onion, diced (yellow or white onion recommended)
- 4 cloves garlic, minced (or 1 teaspoon garlic powder as a substitute)
- 2 (4 ounce) cans green chili peppers (mild or hot, depending on your preference)
- 1½ Tablespoons chili powder (adjust to taste for more or less heat)
- 1½ Tablespoons ground cumin
- 1 Tablespoon oregano (Mexican oregano preferred, but regular oregano works too)
- 1 Tablespoon salt (reduce slightly if using canned beans)
- Water (enough to almost cover the roast)
- Nonstick cooking spray (for greasing the slow cooker)
How to Make Slow Cooker Pork Chalupas
- Prepare the slow cooker: Lightly spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.
- Add the pork: Place the pork shoulder roast in the slow cooker.
- Mix the ingredients: In a separate bowl, combine the dry pinto beans, diced onion, minced garlic, green chili peppers, chili powder, cumin, oregano, and salt. Stir until evenly mixed.
- Layer the mixture: Pour the bean and spice mixture over the pork roast in the slow cooker. Add enough water to almost completely cover the roast.
- Cook: Set the slow cooker to low heat and cook for 8-9 hours. Check halfway through to ensure there’s still enough water; add more if needed to prevent drying out.
- Shred the pork: Once the pork is tender and easily pulls apart, remove it from the slow cooker. Discard any bones and excess fat, then shred the meat using two forks.
- Combine and serve: Return the shredded pork to the slow cooker and mix it with the leftover cooking liquid. Serve warm on tortillas with your favorite toppings, such as shredded cheese, salsa, or sour cream.
Topping Ideas to Elevate Your Pork Chalupas
Make your Slow Cooker Pork Chalupas even more delicious with these topping ideas! Try adding shredded cheese, diced tomatoes, sliced avocado, or a dollop of sour cream. For a fresh kick, top with chopped cilantro or a squeeze of lime juice. If you like a bit of heat, add pickled jalapeños or a drizzle of hot sauce.
Perfect Pairings: What to Serve with Pork Chalupas
Pair your Pork Chalupas with sides that complement their rich, savory flavors. Serve with cilantro-lime rice, corn on the cob, or a simple green salad for a complete meal. For a lighter option, try grilled vegetables or black bean salad. Don’t forget warm tortillas or crispy taco shells for serving!
How to Store and Reheat Leftovers
Store leftover Pork Chalupas in an airtight container in the fridge for up to 3 days. To reheat, warm the shredded pork in a skillet over medium heat with a splash of water or broth to keep it moist. Alternatively, microwave in 30-second intervals, stirring in between, until heated through. Freeze leftovers for up to 2 months for a quick future meal!
Time-Saving Tips for Busy Cooks
Short on time? Use canned pinto beans instead of dry beans to skip the soaking step. You can also prep the onion, garlic, and spices the night before and store them in the fridge. If you’re in a rush, cook the pork on high heat for 4-5 hours instead of low heat, but check it halfway to ensure it doesn’t dry out.
Recipe Variations to Mix It Up
Experiment with different flavors by swapping the pork shoulder for chicken thighs or beef chuck roast. For a smokier taste, add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce. If you prefer a creamier texture, stir in a can of cream of chicken soup before cooking. The possibilities are endless!
Slow Cooker Pork Chalupas
Equipment
- slow cooker
Ingredients
- 2-3 pound pork shoulder roast
- ½ pound dry pinto beans
- 1 onion, diced
- 4 cloves garlic, minced
- 2 4 ounce cans green chili peppers
- 1½ Tablespoons chili powder
- 1½ Tablespoons ground cumin
- 1 Tablespoon oregano
- 1 Tablespoon salt
Instructions
- Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
- In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
- Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
- When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.