Easy Crockpot Pork Chalupa

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Easy Crockpot Pork Chalupa

It has been a tad bit cold here in the Midwest as of late. Like -2℉ for a high kind of cold. Nope. That is not a typo. And that is before the windchill is factored in. Brrrr! Times like this start to make me wonder why I live in Nebraska. I may or may not be contemplating a move to a nice, warm tropical climate. Hawaii sounds pretty nice this time of year, don’t you think?

Of course, I am kidding. (Kind of.) So thank goodness for my trusty ole’ crockpot and cozy comfort food like this easy pork chalupa recipe. It’s a perfect meal on a cold winter day and one of my family’s favorites.

We do have an Instapot that we use from time to time to help whip up dinner on busy weeknights. But to me, there is no school like the old school. Some things just can’t compare to a hearty slow cooker meal. Dump it all in, cover, cook, and voila! You are done. Dee-lish Mexican food in a crockpot for the win!

Ingredients for Easy Crockpot Pork Chalupa

• 4 lb. pork shoulder roast
• 2 cans diced green chiles (4 ounces)
• 3 cans pinto beans (15 ounces) (drained and rinsed)
• 2 Tablespoons chili powder
• 2 Tablespoons salt
• 1 Tablespoon ground cumin
• 2 Tablespoons dried oregano
• 2 Tablespoons garlic powder
• 6 ounces light beer
• 1/2 cup water (add more as needed)
• flour tortillas
• queso fresco (optional)
• fresh cilantro to garnish

Other Topping Suggestions

I like to keep my crockpot pork chalupa simple, but there is no right or wrong way to eat it! If you’re a more is more kind of person, you might want to try these toppings.

• Shredded Lettuce
• Diced Tomatoes
• Black Olives
• Jalapenos
• Guacamole
• Pico de Gallo
• Sour Cream
• Shredded Cheese

Instructions for Easy Crockpot Pork Chalupa

Step 1

Line the crockpot with a slow cooker liner and place the pork roast inside. In a separate bowl, stir together the chili powder, salt, cumin, oregano, and garlic powder.

Sprinkle the spice mixture over the roast. Pour in the beans and 1 can of green chiles. Then add the light beer and 1/2 cup of water.

Step 2

Cover, and cook in the crockpot on low heat for 6-8 hours or on high heat for 4-6 hours. After a few hours check the pork chalupa to make sure all of the liquid has not been absorbed. If needed, add more water one cup at a time.

Step 3

When the roast is tender, remove it from the crockpot, and place it on a cutting board to shred using shredder claws. If you don’t already own a pair of shredder claws, they are a must-have!

My husband received a pair as a Christmas gift a few years ago, and let me tell you. They are the best thing since sliced bread! The claws shred through meat like a hot knife through butter and, in my humble opinion, are much easier to use than plain old forks.

Step 4

After the meat is shredded, return it to the crockpot and stir in the remaining can of green chiles. Heat the chalupa through, and serve with warm flour tortillas and your favorite toppings.

Can You Use Dry Pinto Beans Instead of Canned?

Yes, you can, and it is easy to do. Follow all of the directions as listed above. Then, substitute a one-pound bag of dry pinto beans for the three cans of cooked pinto beans. Cover the pork shoulder with the dry pinto beans and add an additional 1 cup of water. Continue to cook on low heat for 6-8 hours or high heat for 4-6 hours. The beans will absorb the water as they cook, so be sure to check the chalupa periodically. (Because no one likes dried out beans.) If the mixture does become too dry, just add more water as needed.

Can You Use Make It Ahead of Time?

Yes again! Just cook the chalupa the day before and then reheat it in the crockpot when you are ready to serve it. Super simple, right? And it makes clean-up a breeze!

Can You Freeze The Leftovers?

If you guessed yes, then you are correct. (Are you sensing a trend here?) This recipe makes A LOT. We are talking 16 servings! Unless you are cooking for a crowd, you are going to have some leftovers. You can portion out the chalupa for other meals throughout the week, or just freeze the extra. To freeze, place some of the shredded meat mixture into a plastic freezer storage bag. Remove as much air as possible to help prevent freezer burn and lay the blag flat to freeze. (This will make it easier to defrost when you are ready to use it.) The chalupa can be stored in the freezer for up to 3 months.

*Cooking Tip: If you prefer to make a smaller batch, simply cut the recipe in half.

Other Ways To Serve Chalupa

There are no boring leftovers here! Chalupa is a super versatile dish. My favorite way to eat it is piled on top of a flour tortilla, but you can also try it these ways too.

• Serve it over rice. Add the chalupa on top of some cilantro lime rice to make your own pulled pork burrito bowl.
• Eat it walking taco style. Open a small bag of corn chips, add the chalupa, and pile on your favorite toppings like shredded cheese and fresh pico de gallo. Yum!
• Go the low-carb route. Skip the carbs and serve it on a salad with fresh veggies and a salsa ranch dressing.

Easy Crockpot Pork Chalupa

That’s it. A super simple and tasty meal with minimal effort. Crockpot recipes really are the best, aren’t they? And they don’t get much better than this crockpot pork chalupa.

Looking for more dinner-time inspiration? Check out my roundup of some of the 10 best soup recipes, or my top picks for 15 quick and easy weeknight meals. As always, don’t forget that you can find all my best recipes [HERE].

Enjoy!

Recipe for Easy Crockpot Chalupa

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