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King’s Carnitas (Chalupa Dinner Bowl) Recipe

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This recipe for King’s Carnitas (Chalupa Dinner Bowl) is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dry pinto beans (cleaned and soaked)
1 3 ½ lb. pork loin roast, bone in
2 cans (4oz.) chopped green chilies
2 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoon Salt
1 teaspoon oregano, dried
1 teaspoon cumin
1 box (32oz) chicken broth
1 can (10 oz.) Rotel tomatoes w/cilantro and lime
8 taco salad shells
1 small head iceberg lettuce, shredded
TOPPINGS:
Monterey jack cheese, shredded
Pickled jalapeno slices
Grape tomatoes, halved
Sour cream
Avocado, chopped
Directions:
Directions:

Rinse and sort beans according to package directions. Place pinto beans in a 6 qt. slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast. Cover and cook on High 1 hour; reduce to Low and cook 9 hours. Or, cover and cook on High 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in Rotel tomatoes. Cook, uncovered, on High 1 more hour or until liquid is slightly thickened. Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

 

 

 

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