Recipe By Stefani Ferguson
Published Apr 2nd
Prep 15m Cook 9h Additional - Ready In 9h 15m
Servings 16 servings Calories 474.3

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

Recipe Ingredients

  • 1 (4 pound) pork shoulder roast
  • 1 pound dried pinto beans
  • 3 (4 ounce) cans diced green chile peppers
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 16 flour tortillas

Cooking Directions

  1. 1 Place the roast inside a slow 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 mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  2. 2 Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  3. 3 When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Nutrition Facts

  • Calories 474.3
  • Carbohydrate 57.8 g
  • Cholesterol 45.2 mg
  • Fat 14.9 g
  • Fiber 7.7 g
  • Protein 26.4 g
  • Saturated Fat 4.6 g
  • Sodium 1622.2 mg
  • Sugar 3 g


  1. I used fresh garlic and diced up a sweet onion some homemade vegetable broth to cover the meat and beans. Cooked low for 9 hours and then shredded my pork and placed back in the crock and kept on warm for about another hour. Lots of liquid but used a strainer. Was very good but - Read more ...
  2. Be prepared to feed an army! This recipe feeds A LOT! I am rating this a 3 star due to the excessive salt the first time I made it. 2nd time I made it I soaked the beans overnight and then proceeded to follow the recipe using pork roast loin to help cut down on - Read more ...
  3. The best! i was doing the burrito thing until I just figured I'd try other people's taco salad suggestion. It was very salty so I would cut the salt by half especially if you're eating it on crushed tortilla chips. Covered in lettuce tomatoes salsa shredded cheddar and sour cream it's awesome. Also great in - Read more ...
  4. this has got to be the best crock pot recipe I've tried. I had only 1/2 the amount of pork and only 1 7oz can of green chiles. I used the whole pound of dry beans and personally I think that a little less meat (or more beans) would've been better but I like more - Read more ...
  5. This recipe has been in our family for years and is SO good. We however 'build' our Pork Chalupa UP a little differently. We use a 'bed' of Fritos Corn Chips (Scoops)(or I've bunked tradition and held the Fritos on the side and then built the following on my plate: pile on the pork chalupa - Read more ...
  6. I have been making this for about 2 years now just as it is written without any changes. Everyone that eats it loves it! Thanks!
  7. I would give this recipe 10 stars if I could!!! Simply DEEEE-LISH!!! I followed the recipe as posted (cept I had to adjust the cooking time as I had a larger pork shoulder) and it came out it came out perfect. The beans were not mushy and the pork was tender & juicy and absolutely - Read more ...
  8. Wonderful recipe that has been in my family for years! We do not use the green chili peppers. Instead we use a little bit of cinnamon (Were from the Cincinanti area:) hot sauce & a little more ground cumin than what they call for in here. Instead of flour tortillas try using cheese Doritos.. just - Read more ...
  9. I have been making this exact recipe for years. I originally received it from a friend from Mexico so rest assured this is as authentic as it get. I also serve mine with tortilla chips and sour cream but have used fried corn tortillas. Thanks for posting!!!
  10. WAY too many beans!

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