Archive for January 18th, 2010


Well, tonight was Mexican Night and we had Chalupas. ┬áThis meat is fantastic on a tortilla like in my picture, or even just topped with a little sour cream and salsa and used as a dip. It’s wonderful and delicious and makes a ton and freezes well. It’s an all around great dish to make!

2 lbs pork roast

2 Tbsp chili powder
2 Tbsp garlic powder
2 tsp oregano
2 Tbsp cumin
1 Tbsp vinegar
1 Tbsp salt
pepper to taste
1-2 lbs dry pinto beans, rinsed

Place all ingredients in a crockpot.  Cover with water and cook on high until roast is tender and beans are tender, at least 8 hours. Break up roast with fork and serve with flour tortillas or nacho chips.

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