this post contains affiliate links
Quick and easy pulled pork chalupa is a dinner that is ready in under half an hour but tastes like it slow cooked all day long.
This meal has been an absolute staple of my life. Many, many evenings have been spent eating big platefuls of bean chalupa with all the toppings! It is the ultimate party dish since you can make it in the crockpot, make it ahead of time, and freezes beautifully. You can ask your guests to bring all kinds of taco toppings and just have a grand time together around the table.
What is Pork Chalupa?
Simply put, it’s pulled pork with pinto beans, onions, and spices. My mom made it in the crockpot and put fresh beans and a cut-up pork loin and let it slow cook all day long. This recipe takes the easy way and uses pulled smoked pork from a BBQ joint + canned pinto beans. It’s ready in half an hour, and for a dish that feeds 12+ people, that is a win-win!
Here’s the play-by-play for How to Make Quick and Easy Pulled Pork Chalupa:
- Pick up a pound and a half of pulled pork from your local BBQ joint. You can also follow the directions in the recipe for using a fresh pork loin and making it in the crockpot.
- Dice one large onion, and let it saute until soft over medium heat.
- Open a few cans of pinto beans, rinse and drain them, then add them to the onions.
- Add your pulled pork in.
- Crack open a can of Rotel tomatoes (I prefer the fire-roasted kind!) and one can of green chilis, no need drain either of these.
- Sprinkle in the cumin, oregano, salt, and pepper.
- Stir it around and let it simmer for 15+ minutes.
- Put out taco type toppings and serve!
Of course, this is one of those meals that gets better with time. So, make it the day before, then heat it up and serve out of a crockpot. Quick and easy pulled pork chalupas are perfect for Tailgating at Game Day, too! You can serve in paper bowls or plates, just be sure they can hold a load! This meal can get drippy and soggy – which is a good thing!
When you’re entertaining for a crowd, the #1 thing you can do for yourself is to delegate. Quick and Easy Pulled Pork Chalupa feeds a crowd, so you’ll want to invite a crowd over. Ask each of the guests to bring a different taco-like topping! Not only does this answer the “What can I bring?” question, but it also helps YOU as the host!
Now, you can serve this with all kinds of toppings. For my family, our favorite “base” is Fritos – the big scoop kind! You can serve with tortilla chips, inside hard or soft taco shells. You can serve it over rice or roasted vegetables. Or, just with lettuce! You can’t go wrong with any of the combinations!
Quick and Easy Pulled Pork Chalupa Topping Ideas:
- Shredded Cheese
- Sour Cream
- Hot Sauce
- Pickled Jalapenos
- Pimento Cheese
One thing to note about this dish: it serves an army. You can double this recipe and serve 30 people, easily. Or, make the full recipe and freeze for later. If you’re serving this in the summertime, add this Ginger Peach Fizz to your cocktail menu – it’s a refreshing addition to the meal!
I love using my Le Creuset pot for this recipe – since it goes from stovetop to table well, and holds heat after it leaves the stovetop.Print
- 1.5 pounds of pulled pork (pick up at your local BBQ joint!)
- 4, 15.5 ounce cans pinto beans,
- 1 large sweet onion, diced
- 8 ounce can of green chili peppers
- 1 can Rotel Tomatoes
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoon oregano
- 1 1/2 tablespoon onion powder
- 1 1/2 tablespoon garlic powder
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 4+ cups water
- taco toppings (see notes)
In a large dutch oven, saute chopped onion in a couple tablespoons olive oil until soft. Add rinsed and drained pinto beans to the pot and stir around. Dump in pulled pork and the rest of the ingredients. Simmer for 20 minutes. Serve with taco toppings to a crowd of hungry people!
Taco Topping Ideas:
- Fritos or Tortilla Chips
- Sour Cream
- Hot Sauce
- Pickled jalapenos
Crock Pot Recipe, using a fresh pork loin:
To a crock pot, add a 2 pound pork loin, 1/2 pound of dried beans, plus the Rotel tomatoes, chili, and spices from the recipe above. Be sure pork loin is covered with water and put the lid on. Cook on low for 8+ hours, or until the pork shreds easily. Shred the pork, and mix back into the beans and spices.
- Category: main dish
- Method: stovetop cooking
- Cuisine: mexican
Keywords: quick and easy pulled pork chalupas