5-6 lb. pork loin
21 oz. Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chilis in Adobo
6 oz. red taco sauce
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper
Put pork roast in a crock pot. Cover 1/2 way with water and cook on low for 10-12 hours. Drain liquid.
Using a glass or metal bowl, rinse chilis with a small amount of Dr. Pepper. Toss out the chili's unless you like it really spicy.
Mix remaining ingredients, including chilis chopped fine (if you like it spicy), until sugar dissolves. Add to roast and cook on low 4 more hours. Take out roast and shred. Add back to sauce and cook 2 more hours.
Serve with tortillas, cheese, black beans, rice, lettuce, pico de gallo, lime and tomatillo dressing.
