3 pound boneless pork shoulder roast (you can use bone-in if that's all you can find)
1 pound dry pinto beans - cleaned and sorted
3 cloves crushed garlic
2 T chili powder
1 T cumin powder
1 tsp oregano leaves - crushed between palms
1 6oz canned diced green chilies - don't drain
3 tsp salt
1/4 - 1/2 tsp chili flakes
Chicken or veggie broth to cover roast (approx 4-5 cups) (can use water only or use bouillon cubes)
Put dry beans in bottom of crockpot, add garlic, chili powder, cumin powder, oregano, diced green chilies, salt and chili flakes. Mix well with the dry beans. Trim fat from roast and place on top of beans and spices. Add liquid until it almost covers the roast. Put lid on crockpot and cook on high for 6 hours or low for 12, turning the roast a couple of times during the process.
When the roast is fall apart tender, remove from crock and pull apart with a fork shredding the meat and removing any additional fat as you go. Mash beans in crockpot with a potato masher and put all the shredded pork back into the crockpot. Mix the bean and meat mixture until blended. You can leave the crockpot on low at this point to keep warm or to cook a little longer if there is still some liquid to absorb.
My family has eaten this by layering their plates with:
big spoon of Chilupe'
shredded cheddar cheese
topped with sprigs of cilantro
Use the leftovers to make burritos, tacos or tostadas. This freezes well in cup-size portions to use as a quick appetizer of taquitos - warm corn tortillas in a small amount of oil and set aside. Spoon a good tablespoon of Chilupe in the middle of each tortilla and roll up tightly. Fry 3 or 4 at a time in hot oil turning until crispy and brown. Serve with a dipping sauce of equal amounts of salsa and sour cream mixed well. Enjoy!