4/5
(1 Votes)
Ingredients
- 5-6 lb pork tenderloin roast
- 3 cups Dr. Pepper
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 clove of garlic, minced
- 7 oz can chipotle chilies in adobo sauce
- 6 oz red taco sauce
- 1 tbl dry mustard
- 1 tsp cumin
- 1/4 tsp cayenne pepper
Preparation
Step 1
Place roast in crock pot cover just halfway with water- cook on low for about 8-12 hours- drain pork and remove any fat- at this point the meat should shred very easily with a fork.
In a large bowl mix the Dr. Pepper, both sugars, garlic, taco sauce, dry mustard, cumin, cayenne pepper and stir until sugar is desolved- If you would like a spicier meat- blend the contents of the can of chipotle chiles and add- I just opened the can and poured just the sauce into the mixture.
Add the Dr. Pepper mixture to the pork and stir- cook on low for an additional 6-8 hours. If there is too much liquid- cook with the lid off to let the extra moisture evaporate.