Pork Chalupas Tasty Recipes

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Pork Chalupas

"A simple sluggish cooker meal! Great for small gatherings because it makes a ton. Freezes properly too for quick meals later."

Ingredients :

1 (four pound) red meat shoulder roast
1 pound dried pinto beans
three (4 ounce) cans diced inexperienced chile peppers
2 tablespoons chili powder
2 tablespoons floor cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
sixteen flour tortillas

Instructions :

Prep : 15M	Cook : 16M	Ready in : 9H15M

Place the roast interior a sluggish cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole combination over the roast, and add sufficient water so that the roast is basically included. Jiggle the roast a little to get some of the liquid under.
Cover, and cook dinner on Low for eight to nine hours. Check after about five hours to ensure the beans have now not absorbed all the liquid. Add more water if necessary 1 cup at a time. Use just enough to preserve the beans from drying out.
When the roast is fork-gentle, put off it from the sluggish cooker, and area on a cutting board. Remove any bone and fat, then shred with forks. Return to the gradual cooker, and stir inside the final can of inexperienced chilies. Heat via, and serve with flour tortillas and your preferred toppings.

Notes :

Try the usage of a Reynolds® gradual cooker liner on your sluggish cooker for simpler cleanup.

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