I am not much of a cook, but I love to eat!

This weekend we had an AH-mazing Cafe Rio style Pork Salad made by Stacy. This is the recipe she used and you’ll want to make a double batch it was such a hit.

Cafe Rio Pork
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

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.