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.

Crock Cauliflower White Chili

Prep Time: 10-15 min
Cook Time: 4-5 hr
Ease of Preperation: Easy
Servings: 6

Ingredients:
1 tablespoon vegetable oil
2 onions, finely chopped
4 garlic cloves, pressed
1/2 tablespoon caraway seeds
1 tablespoon dried oregano
1 tablespoon chili powder
salt and pepper to taste
1 can (14.5-ounces) white kidney beans, drained and rinsed
3 cups vegetable broth
3 cups cauliflower florets
1 large green pepper, seeded and chopped
2 cups shredded Pepper Jack cheese
4 ounces cream cheese, cut into 1/2-inch cubes
1 can (4.5-ounces) chopped green chilies

Directions:
In a skillet, heat oil over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, caraway seeds, oregano, chili powder, and salt and pepper and continue stirring and cooking for 1 minute.

In a slow cooker, combine onion mix, beans, and broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Meanwhile, cook cauliflower florets in salted boiling water for 4 minutes; drain.

Stir cooked cauliflower into the slow cooker along with green bell pepper, cheese, cream cheese, and chilies. Cover and cook in high for 30 minutes or until the green bell peppers are softened and the cauliflower is cooked through.

Nutrition Facts:
As prepared, each serving contains 424 calories, 22g total fat, 60mg cholesterol, 584mg sodium, 33g total carbohydrate and 27g protein.

From Simple Organic Iphone app.