Chalupa

Makes 12 to 16 servings

Prep Time: 15 min
Cooking Time: HIGH 1 hr, LOW 6 hrs + HIGH 1 hr

Ingredients:

• 1    pound dry pinto beans
• water
• 3    pounds pork roast
• 2    garlic cloves, minced
• 1    Tablespoon ground cumin
• 1    Tablespoon oregano
• 2    Tablespoons chili powder
• 1    Tablespoon salt
• 1    can (4 ounces) chipped green chiles
•       Lettuce
•       Garnish: grated cheese, copped onions, and tomatoes

Directions:

• In slow cooker, cover beans with water and soak overnight.
• In the morning, remove beans (reserve soaking water,) and put roast in bottom of cooker.
• Add beans, reserved water garlic, cumin, oregano, chili powder
• Salt, green chilies and more water if needed to cover the ingredients.
• Cover and cook on HIGH for 1 hour. Then cook on LOW for 6 hours.
• Remove mead and shred with two forks.
• Return meat to slow cooker.
• Cook on HIGH for 1 hour.
• Serve over a bed of lettuce. Top with grated cheese and chipped onions and tomatoes.

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