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Crockpot chalupa with shredded pork shoulder, pinto beans, cheese, and sour cream on a crisp tortilla

Crockpot Chalupas with Pork Shoulder and Pinto Beans

Crockpot chalupas are a hearty slow-cooked meal with tender shredded pork, creamy pinto beans, and bold savory flavor served on crisp tortillas. They are a comforting choice for easy gatherings or satisfying family dinners.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Mexican
Calories: 349
Ingredients Method Notes

Ingredients
  

Chalupa Filling
  • 1 lb. pork shoulder
  • 1 lb. dry pinto beans (rinsed)
  • 6 oz / 170 g light beer
  • 1 15-ounce can fire roasted tomatoes
  • 6 cloves garlic, minced
  • 2 jalapeno peppers or other hot chili, minced (ribs and seeds removed to keep it mild)
  • 2 teaspoons chili powder*
  • 2 teaspoons cumin*
  • 1/2 teaspoon cayenne pepper*
  • *AND/OR a tablespoon or two of taco seasoning
  • generous pinch or two of salt
  • 1 1/2 cups water
Toppings and Serving
  • 3/4 cup shredded cheese (I used Mozzarella)
  • 12+ flour tortillas

Method
 

Preparation
  1. Place the pork shoulder in the slow cooker and layer the dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1 1/2 cups water over the top.
Cooking
  1. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 4-6 hours. Keep the lid closed during cooking to maintain heat.
  2. After cooking, remove the lid and shred the pork with two forks directly in the slow cooker. If the filling is too thin, continue cooking uncovered briefly; if it is too thick or dry, add more water.
  3. Add the shredded cheese over the filling, replace the lid, and cook for another 30 minutes until the cheese melts.
Assembly
  1. Preheat the broiler. Place the tortillas directly on the oven rack and bake for 2 minutes, or until golden brown. Turn the tortillas over and bake for another 1-2 minutes until golden brown and crisp, watching closely to prevent burning.
  2. Allow the tortillas to cool slightly, then top each one with the pork and bean mixture and sour cream.

Notes

The filling develops more flavor when cooked ahead and reheated the next day. Additional topping ideas include fresh tomatoes, lettuce, cilantro, crumbled Cotija cheese, jalapenos, or guacamole.