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Slow-Cooker Pulled Pork Chalupas

Siri Daly's Slow-Cooker Pulled Pork Chalupas
Siri Daly's Slow-Cooker Pulled Pork ChalupasNathan Congleton / TODAY
Cook Time:
7 hrs
Prep Time:
30 mins

Chef notes

My mom made pork chalupas at most of our family gatherings when I was younger, and over the years I've developed my own recipe using a slow cooker. It's simple, efficient and absolutely delicious, and the perfect meal to feed a crowd!

Technique tip: Crisping the tortillas provides the entire dish with a perfect textural crunch.

Swap option: If you don't want to use beer, you could use all chicken broth instead. You can also use corn tortillas instead of flour and have fun experimenting with different toppings!


  • tablespoons kosher salt
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • teaspoons ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • One 4-to 5-pound boneless pork shoulder
  • 1 large white onion, sliced
  • 3 cloves garlic, sliced
  • 1 cup Mexican beer
  • 1/2 cup chicken broth
  • One 16-ounce can refried beans
  • 1/2 cup canola oil
  • 20 small flour tortillas
Toppings (optional)
  • 1 ripe avocado, cut into wedges
  • 3/4 cup crumbled queso fresco
  • 3/4 cup pico de gallo or salsa
  • 1/3 cup chopped fresh cilantro



Combine the salt, chili powder, cumin, cinnamon and pepper in a small bowl. Rub the spice mixture over the pork.


Place the onion and garlic in the bottom of a 6- to 8-quart slow cooker. Add the beer and broth. Place the pork on top, cover and cook on high until the pork is very tender, about 6 hours, or on low for 8 hours. Remove the pork from the cooker, and let stand for about 15 minutes. Coarsely shred the pork, and return it to the cooker; toss gently to coat with the cooking liquid.


In a small pan on medium-low heat, warm the refried beans, according to can directions; cover and keep warm.


Heat the oil in a medium skillet over medium-high until shimmering. Add 1 tortilla and cook until lightly puffed, 2 to 3 minutes per side. Transfer the tortilla to a paper-lined tray, and repeat with the remaining tortillas.


Divide the beans, pork mixture, avocado, queso fresco, pico de gallo and cilantro evenly among tortillas and serve immediately.