Yummy!!

For those of you lucky enough to know about the deliciousness of Cafe Rio, you know that their sweet pork is to die for. On a salad or in a burrito, it's heavenly. There are a lot of recipes out there that try to imitate the divineness of the pork, but this one is by far my favorite. Honestly, i would eat this every day if I could.

5-6 lb. boneless pork roast (I used half of a pork shoulder roast from Costco)
20 oz. Dr. Pepper
1 cup brown sugar
3/4 cup granulated sugar
1 clove garlic, minced
7 oz. can chipotle chili peppers in adobo sauce
6 oz. red taco sauce
1 tsp. dry mustard
1 tsp. cumin
1/8 - 1/4 tsp. cayenne pepper

Cover the pork roast about halfway with water and cook in a crock pot on low for 12 hours. Drain and shred the pork with 2 forks. Depending on how fatty your roast was, you may want to remove any big chunks of fat as you shred. Mix the remaining ingredients together until the sugar is dissolved. You can leave the chipotle peppers whole as you mix them in (if you chop them up, it will make it super spicy, so do it if you love the heat). Add to shredded pork and cook on low an additional 4-6 hours. I pulled out the big chunks of peppers before serving.