a quick and incredibly simple pasta dish. angel hair pasta with a creamy basil, garlic, and butter sauce. What might be superior?
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs 30 mins |
| Total Time: | 8 hrs 55 mins |
| Servings: | 16 |
| Yield: | 16 chalupas |
Ingredients
- cooking spray
- 1 (4 pound) pork shoulder roast
- 1 pound dried pinto beans
- 3 (4 ounce) cans diced green chile peppers, divided
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons salt
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 1 quart water, or as needed
- 16 flour tortillas
Instructions
- Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
- Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.
- Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
- Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
- Serve with tortillas.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 8 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 1622 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great as is! We serve it in a bowl with Fritos or tortilla chips, shredded lettuce, cheese, sour cream and salsa!
The flavors used in this recipe are amazing!! I made this into pork enchiladas and it was amazing!! I used canned beans and cooked separately. Used red enchilada sauce and shredded cheese added the beans as I made each enchilada.
Easy to make and tasted good as a taco filler, a little bland without the toppings though.
It was good and extremely easy. I did add some stewed tomatoes but I like them in anything! I will make this a lot!
This was a go to recipe when our teenage boys were still living at home. They LOVED it. It makes a TON and there was actually enough for leftovers! Wonderful flavor and not too spicy (I have a sensitive palate) but zesty enough to please my husband who grew up eating fiery food!
I have made this several times now and it doesn’t disappoint. Unlike many slow cooker recipes, the flavours don’t get lost in the long cooking. I was worried about the beans/liquid situation but it comes out just fine. I serve it in flour tortillas with fine shredded cabbage and some sour cream.
Good recipe. As others said, it makes a ton, so it was perfect for a lunch-swap group I’m part of at work. I paired with cilantro lime brown rice and fresh greens as a burrito-bowl style meal. Everyone enjoyed it! Cooking notes: I pre-soaked the beans, and they still needed 8+ hours in the slow cooker. My modifications: I browned the pork, seasoned in salt and pepper, in a skillet. Other than that, I did not add any salt until the last 30 minutes. Seasoned to taste, so I’m not sure how much I used. Will make again!
I made it using a 8 — 10 lb roast, followed the recipe and it came out wonderful! Next time I’ll replace one of the cans of green chillies with the same size can of jalapenos.
I think maybe the complaints about its being too salty may have something to do with the chili power you use. I use a salt-free variety that I can mix to my taste (Penzey’s) and lower the amount of salt to 1 tablespoon.
Lots of leftovers, but a yummy recipe. I mixed onions, cilantro, napa cabbage with lime juice, salt and pepper on top. Was a nice light veggies mix on top of this filling recipe. Definitely recommend!
Absolutely loved this. So easy, delicious, and might seem like it would be overly spicy but it wasn’t. Just right. Will make it a regular here!
We thought it was too bland. Didn’t make any changes other than making half the quantity. I even added extra garlic powder, chili powder, & cumin at the end after I tasted it & thought it needed more flavor. I served it over salted white rice so maybe that was part of the issue. We even added Sriacha to try & add flavor but even that didn’t help much. I would make it again but would try to add more flavor somehow. Maybe with chicken stock instead of some of the water. And maybe with onion powder or minced garlic. I would also serve it over Fritos or tortilla chips. It is a very easy recipe, tho, so maybe try it with some of the tweaks others have suggested.
Because of the comments on saltiness, I tried 2 teaspoons instead of 2 tablespoon. That wasn’t enough for our tastes. Beans came out fine. Would probably cook down the liquid next time. We tried the meat and beans sandwiched between two fried corn tortillas and added refried beans and chihuahua cheese. Everyone enjoyed the meal.
This recipe is fantastic! I used frozen, boneless pork loin (it’s what I had on hand), 1Tbsp salt (was plenty), and minced garlic. I didn’t have dried beans, but added a can of rinsed black beans for the last 20 minutes of cooking. Cooked in my crock pot (from frozen) in 7 hours, and shredded like a dream! My family couldn’t get enough…we will definitely be putting this into our dinner rotation! Even my super-picky “tween” loved it. Makes fantastic leftovers, too. Overall, excellent recipe. Thanks for sharing!
Excellent recipe!! It makes a ton
My big crowd loved these… lots of ppl just put the meat/beans in a bowl and sprinkled with cheese and ate it with a spoon! Lots of ppl asked me for the recipe once they found out how easy it was to make!!!
It’s to die for! Do not add salt while you are cooking the beans. The salt will not allow the beans to soften and will keep keep the beans hard. Actually, you can cut the salt in half and add it when the meat and beans are almost done. Instead of garlic powder, use 6 garlic cloves, finely chopped. Cut the oregano in half. Serve with chopped cilantro. Great recipe!
I added som guacamole. Pretty tasty!
They were delicious and really easy to make! We had a lot left over to freeze for later!
I will make it again and again! No changes were necessary. The seasonings provide plenty of flavor for the pork and the beans. We ate it on tortillas as well as in a bowl served with a salad.
I followed the recipe exactly. I questioned the 2 tablespoons of each of the spices and so wasn’t entirely surprised when it turned out WAY too spicy….actually almost inedible… although we like our food much spicier than most. I fixed it by adding 3 more cups of beans, (2 would have sufficed), more salt and garlic. I was impressed by all of the rave reviews and can’t figure out what I might have done wrong. I think it must have been my fault because no one else complained about excessive spiciness.