Chalupas

My Sister-in-law, Ann and her husband... :), made a Chalupa recipe for a family gathering many years ago.  Through the years I have added a few things to make it crockpot friendly and to suit the tastes of my own family.  This is such an easy, comfort food meal.  It's definitely a favorite.

INGREDIENTS

1 lb. pork shoulder
1 lb. dry pinto beans (rinsed)
1 15-ounce can fire roasted tomatoes
6 cloves garlic, minced
2 jalapeno peppers minced 
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon cayenne pepper
generous pinch or two of salt
1½ cups water
¾ cup shredded chedder cheese 
12+ flour tortillas

INSTRUCTIONS

Place the pork shoulder in the slow cooker. Cover with dry pinto beans, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, salt, and 1½ cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don’t open the lid – it adds to the cooking time.Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.

Meanwhile, preheat oven to 425. Place tortillas directly on the oven rack and bake for 2 minutes flip the tortillas and bake for another 2 minutes until bubbly yet soft. Be careful because they burn easily! 

Remove from oven and allow to cool.Top each tortilla with pork and bean mixture and sour cream.

 Other topping ideas include fresh tomatoes, lettuce, cilantro, sour cream or guacamole.