Tag Archives: crock pot

Crock Pot Cooking Makes Life Better: Chalupa!

102 Replies

chalupa

We LOVE Mexican food around here!  Happily, one of my favorite Mexican recipes is also a slow cooker recipe!  Chalupa is an awesome meal—it freezes well, is awesome in a bowl with tortilla chips on the bottom and cheese on top with sour cream.  It can be made ahead and re-heated. What I like to do is make it up and then freeze half of it.  Great meal after a long day.  Enjoy!

Put ingredients into the crock pot in this order:

1 pound pinto beans
1 large pork shoulder roast
7 cups water
1  onion, chopped
2 cloves garlic, minced
1 small can of dice jalapeños  (if you like it spicy)
1 teaspoon salt
2 tablespoons chili powder or chipotle seasoning
1 tablespoon cumin
2 teaspoons oregano (mexican oregano if you have it)
pepper to taste

Put all ingredients in slow cooker or dutch oven. Cover and simmer (on low)  at least 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until it is as thick as you like it.

I serve this over chips, or with rice or quinoa.  It’s a GREAT recipe that is sure to please your whole family!

And in case you’re curious, (affiliate link ahead) I’m a Rival Crock-Pot fan!

Pulled Pork Sandwiches

8 Replies

I am a huge fan of using my CrockPot!  I just love easy-peasy yummy meals that will feed a crowd – mostly ’cause that’s what I’ve got at my house: A crowd.

This is one of my favorites.  Enjoy!

Heidi’s Crockin’ Pulled Pork Sandwiches

*make ahead in your slow cooker

Ingredients:

  • Shoulder Pork Roast (a loin roast is fine but it will take longer)
  • Whole cloves if you have them
  • Salt
  • Pepper
  • ¼ cup chili powder
  • ½ cup water
  • 1 bottle of your favorite BBQ sauce
  • Hoagie rolls or hamburger buns

Let your slow cooker do the work for you!  Start this recipe in the morning or cook it overnight!
Directions:

Poke small holes in roast with a knife and insert whole cloves into the roast. Do this as many times as you like.

Place water and chili powder in the slow cooker and add the clove-studded roast. Add salt and pepper. Cover.

Cook on low for 6-8 hours. When done, the meat should shred very easily.. Take the roast out of the slow cooker. Remove the cloves and discard. Cut away any fat. Shred the remaining meat and place into large bowl.

Dump BBQ sauce into the bowl and add some leftover broth (fat skimmed off) from the slow cooker to the meat until it the shredded pork is the desired consistency.

Serve on hoagie rolls or hamburger buns.

This is an excellent recipe to make ahead. When you’re ready to serve, simply add a little water and reheat. Freezes well too!

xoxo,
Heidi