*FYI - These have a bit more spice/kick to them than the authentic cafe rio pork.
3-4 lb. pork roast (I used the Boston Boneless Shoulder Blade)
1 20 oz. bottle Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
8 oz. can tomato sauce
1 tsp prepared mustard
1 tsp cumin
1/4 tsp cayenne pepper
Place roast in crock-pot, cover half-way with water and cook on low for 8 hours.
I started mine at noon, shredded the pork and removed the fat around 8:30 p.m.
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 - use all the sauce you can, but throw out the chilies. Pour the sauce over the shredded pork and stick in the fridge to marinate overnight.
In the morning, cook for 2-4 more hours on low. Serve with tacos or on salad. Great with tomatillo dressing - I'll post that recipe later.