Posted by Amy Andrews

Categories * Make Ahead Dinners, * Slow Cooker, Beans & Lentils, Pork & Lamb

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Slow Cooker Chalupa

Chalupa.  A family favorite from Sunset Magazine and the era of avocado-green kitchen appliances and shag carpeting.  But unlike shag, this is a beloved classic, something you’ll enjoy making now and for years to come.  Put a pork roast in a pot with beans you don’t even have to remember to soak and in a few hours you have the perfect nacho-topping, burrito-stuffing, rice plate accompanying spicy melange of pork and beans that is just perfect for post-ski loafing.


Slow Cooker Chalupa

Yield: 12 servings


  • 3 pounds boneless pork roast (shoulder or sirloin tip best; remove any butcher string)
  • 16 ounces dry pinto beans, rinsed
  • 2 small cans (4 ounce each) diced green chiles
  • 2 cloves garlic, finely diced
  • 2 Tbsp. ground chili powder (I like to use sweet, smokey chipotle)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. sea salt
  • 1 tsp. dried oregano
  • Serve with:
  • tortillas
  • tortilla chips
  • avocado
  • shredded cheddar cheese
  • sour cream
  • shredded lettuce
  • olives,
  • green onion, sliced
  • tomatoes, chopped
  • salsa
  • cilantro leaves, chopped


  1. Into the slow cooker: pork roast, dry beans (yes, unsoaked!), and the rest of the ingredients. Add water to come about 3/4 of the way up the sides of the roast. Set slow cooker to high heat setting and let cook for 8 hours. Every now and then you can peek inside and give things a stir. Over time the pork roast will shred into the bean mixture.
  2. Serve with any or all of the garnish items above.


Amy’s Kitchen Coach Tips
  • Pork shoulder will give you a more flavorful stew, but pork loin, a much leaner cut, works ok.  I like to go with a boneless roast, but if you are committed to remove all the bones after cooking, they add a rich dimension to the chalupa.
  • I’ve been known to pour in a bottle of beer for some of the cooking liquid.  Really, almost anything goes, but the pork, beans and spices are so flavorful that water works great.
  • All stews get better with a little time on them.  So, if you’re having a party, take the pressure off yourself and make this dish a day or two in advance, store in the refrigerator, and heat gently on the stovetop when you are ready to serve.

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