- 1½ tablespoons kosher salt
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1½ 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
- 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
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!
Combine the salt, chili powder, cumin, cinnamon and pepper in a small bowl. Rub the spice mixture over the pork.2.
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.3.
In a small pan on medium-low heat, warm the refried beans, according to can directions; cover and keep warm.4.
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.5.
Divide the beans, pork mixture, avocado, queso fresco, pico de gallo and cilantro evenly among tortillas and serve immediately.