Cafe Rio Pork Barbacoa

Just like the real thing. Almost.

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, but NOT diet!!)
1 C. brown sugar
3/4 C. white sugar
1 Clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (mild or hot)
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper.

Directions: Place roast in crock-pot, cover half-way with water and cook on low for 12 hrs. After 12 hrs., drain pork. Mix remaining ingredients until sugar dissolves. Get all the sauce off the chilies, then toss them.

Cook on low for an additional 4 hours.

Take out the roast and shred, add back into sauce and cook for 2 more hours.
Then add it to a tortilla with rice, beans, or any other toppings you want and fry in hot oil (about 1 min. each side). If you want to go all out, top with cheese and stick it in the oven for about 4 min. (or until the cheese is melted).
Enjoy!!