Cafe Rio Pork Barbacoa

I made this a while ago and it was a huge hit! If you've had the Cafe Rio Barbacoa, you know what I'm talking about. My version was a bit spicier, but very close to the original Cafe Rio recipe. You just have to add less chile chipotle to make it less spicy. We ate this in flour tortillas and toppings (taco style) or you can add it to a salad.
Here goes, let me know if you try it and how it goes, Please!


5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork.

Mix remaining ingredients until sugar dissolves. I added 4 chipotle chiles (Add less if you don't want it too spicy), then blend everything in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours.

Mexican Hot Dogs

Plain hot dogs are ok. But if you want to take it up a notch, this is the way to go! These are street vendor style hot dogs--very common in Mexico. They are wrapped in bacon and topped with any of these favorites: chopped tomatoes, onions, jalapenos, pickles, guacamole, beans, ketchup, mustard. Another favorite for the kids!

Ingredients:
bacon
hot dogs
mayonnaise
any of the above toppings

Wrap the bacon around the hot dog and cook it in a skillet until the bacon is cooked. Spread mayo on the bun and add the hot dog and toppings. Delicious!