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.

Warning: NOT DIET FOOD LOL!

Warm chocolate pudding cakes:

 

3 eggs

2 egg yolks

1?3 cup bakers sugar or granulated sugar

9 tablespoons (4 1/2 ounces) unsalted butter, plus more for molds

4 ounces bittersweet chocolate (70 percent cocoa), broken into pieces

1/4 cup all purpose flour

Ice cream, for garnish

Raspberries, for garnish

Mint leaves, for garnish

Special equipment

4 small (3/4 cup) ramekins or cake molds

Generously butter four ramekins or cake molds. In the bowl of an electric mixer with a paddle attachment, beat together eggs, egg yolks and sugar until the mixture becomes a very pale yellow, 3 to 4 minutes. Meanwhile, melt the butter and chocolate in a bowl over a pot of simmering water. (The bottom of the bowl should not be touching the water.) Add the butter and chocolate to the bowl. Stir mixture until both are mostly melted. Remove from the heat and continue stirring until the mixture is smooth.

Slowly add the chocolate to the egg mixture and continue beating on medium-low speed until smooth. Using a large spatula, gently fold flour into the batter. Use a large spoon or ladle to pour the batter into the buttered molds. Place the molds on a baking tray and cover with plastic wrap. Refrigerate until ready to bake.

Heat the oven to 350 degrees. Leaving the molds on the baking tray, bake the cakes for about 18 minutes (or up to 22 minutes if your batter is refrigerator cold.) The cake should done slightly and the sides should be firm but the center still soft.

Remove from oven and allow to cool for at least two minutes. Carefully invert the molds onto a dessert plate, and serve immediately with a dollop of ice cream, raspberries and a mint leaf.

Servings » 4

Source • Susan Odell