Chalupa (Slow Cooker)

Makes 16 Servings

4 lb pork roast

1 lb. dry pinto beans

2 garlic cloves, minced

1 Tbsp. ground cumin

1 Tbsp. dried oregano

2 Tbsp. chili powder

1 Tbsp Salt

4-oz can chopped green chilies

water

1. Cover beans with water and soak overnight in slow cooker.
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their saoking water) and more water if needed to cover all the ingredients.
3. Cook on High 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
4. Cook on High 1 more hour.
5. Serve over a bed of lettuce. Top with grated cheese and chopped onions and tomatoes.

Per Serving: 210.1 Cal, 9 g Fat, 3 g Sat Fat, 0 g Trans Fat, 50 mg Chol, 868.2 mg Sod, 17.9 g Carb, 11.4 g Fib, 28.7 g Prot.

POINTS value: 4

Comments: We've made these before and they are really good. They are great if your are feeding company since they make a lot of servings. We were having the four missionaries in our ward over for this meal. The recipe is really easy to make and tastes great served us a filling for a soft shelled burrito with toppings.