Instructions: Place all ingredients (except cheese, salsa, and flour tortillas) in a large kettle. (Beans dont have to be soaked.) Bring to a boil, then reduce heat and simmer, covered, about 3 hours, until beans and pork are tender. Remove pork and cool slightly. (I let mine cool about 45 minutes so I could handle easier.) Shred the pork and return meat to kettle. Simmer until thick, about 30 minutes. (The longer you simmer, the better it gets.) Place some of the chalupa on a tortilla wrap, spoon on some salsa, and top with cheese.

NOTES : Most of the time, I just use pork steak instead of the roast. They turn out wonderfully everytime! Plan on having a lot left over! I have frozen the bean/meat mixture in ziplock bags and I have also frozen them individually rolled up in the tortilla.

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