A few weeks ago, I was watching the Good Morning America show on which they were having a slow-cooker cook-off. The show featured the finalists and then awarded a trophy to the winning recipe, which we tried for dinner - crockpot chilupe. This was soooo good! Its not the nicest looking dish, but it did taste very good. We ate it topped with lowfat sour cream, chopped avocado, taco sauce, and co-jack cheese. Very, very tasty. I'll be morphing it into a new meal of leftovers tomorrow - I think I'm going to pick up some corn tortillas and bake some enchiladas or burritos, can't decide which. Most likely enchiladas since I have a can of enchilada sauce that I want to use up.
Dry pinto beans (I used about 3 cups, but I think 4 cups would have been great)
Boneless pork shoulder roast with fat trimmed
3 garlic cloves, chopped
2 Tablespoons chili powder
1 Tablespoons cumin powder
1 teaspoon oregano leaves
1 6 oz can diced green chilies, mild, medium, or hot
3 teaspoon salt
1/4 teaspoon red chili flakes
chicken broth (I used water and organic BTB)
Clean and rinse dry pinto beans and put into Crock-Pot.
Add boneless pork shoulder roast with fat trimmed, 3 large cloves of garlic, chopped chili powder, cumin powder, oregano leaves, crushed in the palm of your hand, diced green chilies, salt, and red chili flakes.
Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock.
Cover and cook on high for 6 hours or low for 12 hours (mine was on low for about 12.5 hours. This can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal.
When beans and meat are pull-apart tender, remove meat and shred with a fork -- removing fat as you go.
Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix.
Taste for appropriate saltiness and spices. This is a great crowd pleaser.
Makes great individual nacho volcanoes -- Fritos at the bottom, Chilupe, sour cream shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.