cafe rio pork barbacoa at home

Ok so I recently discovered the awesome-ness that is cafe rio's pork barbacoa

Im not mormon so this took me awhile

boy do they love cafe rio
and for good good reason... its THE PORK.

the sweet heavenly awesome delicious pork...

so this weekend I made this recipe up
and used it on shredded pork sandwiches with grilled pineapple

heaven. So heaven I didn't snap a pic.. but the next night with leftovers I took one.

pork nachos baby.... we are so darn healthy...
a heavenly calorie splurge.. that you must must partake in.

Make this. Freeze it. Eat it. It gets sweeter after frozen.

Bliss.

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

Place pork in the crock pot and make sauce.

Here's the trick with the sauce via elizabeth writes: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an 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.