Cafe Rio Pork

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours.  (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.)  After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).  Mix remaining ingredients until sugar dissolves.  I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them.  I also rinsed out the can with Dr. Pepper for more adobo goodness.  My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender.  (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating). 

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce (add a bit more sugar if you want a sweeter pork and do it at this point) and cook for 2 more hours.  (taken from Whippin' It Up)