Pork Barbacoa

This is a combination of many recipes I found and put together.  It is suppose to be "Cafe Rio" pork, but I really don't think it tastes much like it.  But it is sweet and spicy and delicious.

5-6 lb. pork roast

3 cups Dr. Pepper 

1 cup brown sugar
3/4 cup white sugar

2 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used medium)
2 T dry mustard

1 T cumin
1/4 tsp cayenne pepper

Mix ingredients (besides pork) until sugar dissolves.  I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I strained them, and then added the rest of the ingredients.  I also rinsed out the can with Dr. Pepper for more adobo goodness.  If you LOVE hotness, then blend everything + 2 or 3 chilies 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 mixture to the roast and cook in crockpot for 8-10 hours. Shred roast into sauce and cook for 2 more hours.  At this point the meat was so tender it practically shredded itself.

Quinoa with Black Beans, Corn & Chipotle Pepper, Lime & Honey Dressing

From the kitchen of Cookin' Canuck-A great blog I just discovered!

www.cookincanuck.com

1 cup quinoa
2 cups water
2 tbsp fresh lime juice
2 tsp honey
1 tsp ground cumin
1 tsp seeded & minced chipotle peppers (sold in cans as chipotle peppers in adobo sauce) (I used more to taste)
1/4 tsp kosher salt
1/4 cup plus 1 tbsp extra-virgin olive oil
1/2 cup cooked black beans
1/2 cup fresh or frozen (defrosted) corn kernels
1/4 cup chopped fresh cilantro

Combine quinoa and water in medium saucepan set over high heat. Once the water boils, cover and reduce the heat to low. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff with a fork and transfer to a serving bowl.

In a small bowl, whisk together honey, lime juice, ground cumin, salt, and chipotle pepper. While whisking constantly, slowly add 1/4 cup plus 1 tablespoon extra-virgin olive oil to the chipotle mixture to form a dressing. Set aside.

Stir black beans and corn kernels into the quinoa. Add the chipotle dressing to the quinoa and gently toss to combine. Stir in cilantro. Serve.

Serves 4 to 6 as side dish.

 

I threw some tomatoes in it because I had it.  And left the corn out cause I didn't have it and it was fab.