Pork Chalupas

This is a new family favorite.

It was served to us by our friend Deirdra P and we have been eating it ever since.

3 pound pork roast

1 pound dry pinto beans

2 garlic cloves, minced

1 tbsp ground cumin

1 tbsp ground oregano

2 tbsp chili powder

1 tbsp salt

1 - 4 oz cans chopped green chilies

-Sort beans and rinse.  Soak beans overnight as directed and in the morning drain and transfer to crockpot on top of roast.  Or if you forget to soak them like I always do, bring beans and water to a boil for about 10 minutes then drain beans and transfer to crockpot on top of roast.  

Place roast in bottom of crockpot.  Add remaining ingredients including beans.  Add just enough water to cover all the ingredients.  (Hot water is recommended to get the cooking started faster on those beans.)  Cook on high for 1 hour, then on low for 6+ hours. Remove meat and shred.  Return meat to slow cooker.  Cook on high about 30 minutes more.  

Serve with desired toppings.  We use this recipe in tortillas, over chips for ultimate nachos, inside quesadillas, to fill enchiladas or chimichangas, and as the meat in layered Cafe Rio type salad.

This makes about 12-16 servings.