Barbacoa Pork

This is the first of the Cafe Rio rip-off recipes from the cabin, per request. I can't guarantee it's going to taste as ridiculously awesome as it does at the cabin, but hey, it's sure worth a try!

5-6 lb pork roast

20 oz Dr. Pepper

3/4 cup white sugar

1 clove garlic, minced

7 oz. can chipotle chilies in adobo sauce (we used three chilies and all the sauce)

6 oz. red taco sauce

1 tsp dry mustard

1 tsp cumin

1/4 tsp cayenne pepper

Place roast in crockpot and cover halfway with water, then cook on low until soft. (Or throw it in a dutch oven on 300 degrees for a few hours if you're winging it at the cabin...) Drain off the liquid (we left a little of it in), then mix in remaining ingredients until sugar dissolves. Continue to cook the pork until it's fork-shredding-soft. Shred the pork, then add it back into the sauce. Mm mmm mm!