By COLLEEN ALMEIDA SMITH Staff Writer on Oct 9, 2012, at 3:07 PM Updated on 10/09 at 3:08 PM
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When the temperature drops, the slow cooker comes out. Tulsa World file
When the fall weather hits, I rely on the slow cooker to help feed the family on busy nights. One of my favorite Crock-Pot recipes was given to me by my husband's aunt. (My aunt-in-law?) This is also a go-to recipe for entertaining a crowd.
The best thing about this recipe is that it makes enough food for multiple meals. We usually use most of the liquid the first night, but the leftover meat can be used in a variety of recipes. I have used it to make enchiladas (which can be frozen for another meal), burritos or pulled pork sandwiches.
Even my picky eater enjoys this for dinner because it can be customized to her tastes.
Pork Chalupas
4-5 pounds Boston Butt (pork shoulder)
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon oregano
6-8 cloves garlic, minced
1/4 cup picante sauce
Salt and pepper to taste
2 16-oz. cans pinto beans, rinsed and drained
Place all ingredients except for beans to a large slow cooker. Add water until the slow cooker is about half-full. Cook for 8-10 hours. Place roast on a cutting board and shred meat, removing bones and excess fat. Return meat to the slow cooker and add beans. It's ready to serve when everything is heated through.
Serve as a soup over crushed tortilla chips and top with chopped onions, tomatoes, lettuce and shredded cheese. Add picante sauce or salsa and sour cream if desired.
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