Cafe Rio Pork Barbacoa

This recipe comes from "Lizzy Writes" blog. This is THE BEST recipe and I follow the instructions to the letter! YUM. She also has recipes for the rice, beans, etc that goes with it!

Cafe Rio Pork Barbacoa
5 - 6 pounds pork tenderloin or roast
21 ounces Dr. Pepper (do NOT use diet or generic)
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper


Directions: Place pork in the crock pot and make sauce.

Put the chipotle in adobo into a wire mesh strainer and hold it over the blender. Pour Dr. Pepper over them to get all the yummy sauce off. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use all the chipotle peppers, it'll be super hot! I add 2 or 3 and it's just right, but I like a little flavorful heat! 
          Note: Instead of just throwing away all the extra chipotles I'll blend them up afterward into a paste. Then, the nexttime you need a bit of a kick in your dish, just add a little! (and I really mean a little, it makes anything hot really fast!)

Blend all ingredients together in either a blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. 

Gluten Free Adaptation: This is a naturally gluten free recipe! Yayy!