I cannot tell you how often this recipe has been eaten here and enjoyed. It is a great "must serve a lot of people" kind of meal and is flexible in how you can use it. It is one of my go-to recipes for winter and summer and is well-loved by all of us.
Crockpot Chalupa (or Stovetop)
3# pork roast (can be smaller - just has to be pork)
4 C dry pinto beans (soak overnight or quick soak on stove before adding to crockpot)
8 C water
1 C chopped onion
6 cloves garlic, minced
2 T chili powder
1 T cumin
1 t oregano
1 4 oz can chopped green chilies
My crockpot doesn't cook beans thoroughly when they are mixed with this recipe so I usually crockpot the beans overnight in the water so they are ready in the AM to add the other ingredients. If your crockpot is better than mine, you can add the dry beans to the crockpot in the AM. I do recommend you quicksoak them first though, just to be sure. :D
In the AM, add all other ingredients to the crockpot (push roast down into the beans) and cook on high for 4-5 hours or on low for 8 hours. In the evening, shred the pork (remove bone if you used a bone-in roast), mix well and serve as taco filling, burrito filling, over chips. This is excellent with cheese, salsa, avocado, cilantro, or thinly sliced red onion. (All options work!) I have also put the chalupa over sopas. Masa is really inexpensive and sooo easy to make. Very tactile too so your children that like to get into cooking will enjoy shaping them.
All all ingredients and simmer for five hours on stovetop. You may need to add a little bit of water if the water used is soaked into the beans. Just keep an eye on it. Shred as indicated above and serve in the same manner.