Mexican Pork Chalupas Recipe - Fork Tender and Delicious - Slow Cooker Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Chicken thighs are leaner and less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat offers more fiber, while store-brand is budget-friendly.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas mimic creaminess, while cucumber is more affordable.

Add 2 cups of rinsed black beans to the bottom of the crock pot.

Spread the drained green chilies over the beans.

Place the 3 to 4 lb boneless pork butt or shoulder on top of the beans and chilies.

Pour in the can of fire roasted diced tomatoes, spreading it around.

Add the chopped yellow onion and minced garlic, spreading evenly.

Sprinkle 1 tbsp of ground chili powder, 2 tsp of ground cumin, and 2 tsp of salt over the mixture.

Pour in 2 to 3 cups of chicken broth, adding more if needed based on the fullness of the crock pot.

Put the lid on the crock pot and cook on high for 6 hours or low for 9 hours.

After cooking, remove the pork from the crock pot and shred it on a cutting board, discarding excess fat.

Return the shredded pork to the crock pot and mix it with the beans and spices.

Heat a flour tortilla in the microwave or on the stove.

Place the tortilla on a plate and add the pork and bean mixture, spreading it across the tortilla.

Top with fresh guacamole and shredded cheese, and optionally add sour cream or onions.

Roll or fold the tortilla to create a burrito.

Cooking Techniques

Equipment Needed

Spice Level: