Pork Chalupas

3lb pork butt

2 Tbsp. taco seasoning

1 Tbsp. cumin

2 tsp. minced garlic

1 tsp. oregano

2 Tbsp. sea salt or kosher salt


2-3 cans pinto beans with jalapeños

1 can chopped green chilies

1 Tbsp hot sauce




Mexican crema

Combine all of the spices in a bowl and then rub them all over the pork butt. Place in a hot skillet and brown it on all sides. Place in a slow cooker and cover with water. Cook on LOW for 8 hours. Remove the bone after 7 hours and drain off the majority of the juice. Then add in the pinto beans and green chilies. Cook for one hour. Then serve on warm tortillas and add toppings!