Pressure Cooker 365 Recipe #38: Pinto and Pulled Pork Chalupas
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.
The challenge ingredient for Patchwork Times’ What’s Cooking Wednesday is pinto beans. Ironically, my favorite pinto recipe is Borracho Beans which I got from Patchwork Times in the first place!
I’m home visiting my parents for a few days over spring break. Mom usually makes this recipe in the slow cooker but it was easily adapted to her pressure cooker. The quick recipe leaves extra time for fiddling around with bloody Mary garnishes, which I clearly enjoyed. :)>
Tomorrow we will be working on the blogs. Just some behind-the-scenes server work… no noticeable changes, but the sites (This and Jo’s Country Junction) may be down for a few hours. Thanks for bearing with us!
Pinto and Pulled Pork Chalupas
- 1 3-lb pork roast
- 1 lb pinto beans
- 2 T chili powder
- 1 T cinnamon
- Water to cover
- Pour ingredients in pressure cooker.
- Lock lid in place. Cook at full pressure for 55 minutes. Allow pressure to release naturally.
- Remove pork from cooker and shred with two forks. Return meat to beans and coarsely mash.
- Enjoy with tortillas and your favorite toppings.