Dr Pepper Pork Barbacoa

By cmschnettler

Ingredients

• For the sauce:
• 2 cups Tomato Sauce
• 1/2 cup brown sugar
• 1 liter (about 5 1/2 cups) Dr. Pepper (do not use diet)
• 1 tablespoon juice from pickled jalapenos
• 2 cloves garlic, finely minced
• 1/4 teaspoon onion powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• few shakes of crushed red pepper
• Pork:
• 3 pounds pork loin or pork butt
• Kosher salt and cracked black pepper
• 2 tablespoons olive oil (I had some pepper-infused olive oil that I used for this to great results)

Details

Servings 1
Adapted from lawrence.com

Preparation

Step 1

Begin by preheating your oven to 325 F.

Then salt and pepper your pork liberally and heat the olive oil in a Dutch oven over high heat. Toss the pork in the oil and brown thoroughly on all sides. Do not skimp on this step. Turn on your vent, because this could get rather smoky.

Meanwhile, mix up your sauce. I just stirred mine together but if you are using chilis in adobo you'll want to blend or food process it to make it all smooth and incorporated.

Just put everything except the Dr.Pepper in a bowl and stir. Pour the Dr. Pepper into the pot around the pork and then pour the tomato mixture over the pork to coat.

Cook @ 325 degrees for about 3 hours.

I served mine with some jasmine rice and black beans, a la rice bowl with green onions and cilantro, but you could wrap it in a tortilla or even on a bun.