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Pork Chalupas
Reviews:
March 24, 2012

I used fresh garlic and diced up a sweet onion, some homemade vegetable broth to cover the meat and beans. Cooked low for 9 hours and then shredded my pork and placed back in the crock and kept on warm for about another hour. Lots of liquid but used a strainer. Was very good but the second day...REALLY good. It made so much I have two containers that should feed four people in my freezer. Update: We used some of the leftovers to stuff some bell peppers, just added a can of black beans and tomatoes and green chilies. What a great way to use some leftovers. Update #2: Still had leftovers and used them to make enchiladas, just added in some cheese, canned rotel, jalapenos and rolled up in flour tortillas, topped with enchilada sauce and more cheese and baked for 25 minutes...fantastic!

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