Delicious Food for the Soul

Pulled Pork Chalupa

Pulled Pork Chalupa

Chalupa 5 rectangle

Pulled Pork Chalupa goes back as far as I can remember in my Mom’s family. It’s one of those staple recipes that we always have when aunts, uncles, and cousins get together. It’s served at every family reunion and family get together. I can remember countless evenings driving out to my Aunt’s house in the country, walking in the door, and smelling the most delicious smell known to a kid.
It was definitely Chalupa night.
Chalupa 2: Dish Up Delish

Complete with all the toppings chopped, diced, sliced, shredded, and spooned, on the counter. The adults never opened the bag of Fritos or uncovered the olives until after the meal prayer was said. They knew us kids all too well: a handful of chips here, olive topped fingers there; they had to protect the goods.
Chalupa toppings

Before I grew up and my taste buds gained some experience and maturity, I always had Chalupa separated. A pile of chips, a pile of olives, a pile of cheese, and a pile of Chalupa. Then I grew up a little and realized how much better it was all piled together.
There is no wrong way to stack Chalupa, but we generally like to layer chips, pork, salad, and then whatever garnishes you want on top, including: cheese, olives, tomatoes, green onions, avocados, sour cream and salsa.
For the record, I have no idea how or why my Mom’s family dubbed this dish Chalupa. The real definition of “chalupa” is spicy meat in a fried tortilla. I guess Frito’s are sort of like that…. Regardless of the technicalities in a name, this meal is seriously a favorite. Don’t believe me? One recipe serves around 12-15 people and one time my Mom made it to feed two Mormon missionaries….they ate the entire pot!
Chalupa: Dish Up Delish

Pulled Pork Chalupa
Prep time
Cook time
Total time
Slow cooked pork with pinto beans, seasoned with cumin and chili powder, topped with Fritos and taco fixings.
Karissa Dodds:
Recipe type: Entree
Serves: 20
  • 3 pound pork roast, bone in is best
  • 1 pound dry pinto beans
  • 7 cups water
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. salt
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1, 4 oz. can chopped green chilies
  • 1, 2 oz. jar pimentos (optional)
  1. Place pork in large stock pot. Add all ingredients except water on top. Pour water over everything. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 5 hours.
  2. After 5 hours, remove the pork roast and gently shred or pull into pieces and remove bone if necessary. Return the pork to the pot and simmer uncovered for 30 minutes.
  3. Serve over Fritos and topped with: lettuce, shredded cheese, tomatoes, olives, green onions, avocados, sour cream and salsa.


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