Step 1

Line crockpot with a slow cooker line and place the pork roast inside.

Step 2

In a separate bowl, stir together the chili powder, salt, cumin, oregano, and garlic powder. Sprinkle the spice mixture over the roast. Pour in the beans and 1 can of green chiles. Then add the light beer and water.

Step 3

Cover, and cook in the crockpot on low heat for 6-8 hours or on high heat for 4-6 hours. After a few hours check the chalupa to make sure all of the liquid has not been absorbed. If needed, add more water one cup at a time.

Step 4

When roast is tender, remove from crockpot, and place it on a cutting board to shred using shredder claws.

Step 5

After the meat is shredded, return it to the crockpot and stir in the remaining can of green chiles. Heat the chalupa through, and serve with warm flour tortillas and add toppings as desired.