• 5 pounds pork tenderloin (or other pork roast)
  • 2 12-ounce cans Dr. Pepper (do not use diet or generic)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 7-ounce can chipotle chilies in adobo sauce (use only sauce, not the chilies!)
  • 6 ounces medium-hot red taco sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
For serving
  • Black beans
  • Sour cream
  • Shredded cheese (plain old cheddar is my favorite)
For Craig’s Guacamole
  • 1/2 cup chopped fresh cilantro
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1/2 Vidalia onion, chopped and rinsed with hot water
  • 2 teaspoons salt
  • 4 to 6 ripe avocados
  • Juice of one lime
  • 2 tablespoons diced red bell pepper
  • Chopped romaine lettuce
For Josh’s Salsa Fresca
  • 1 medium sweet Vidalia (yellow) onion, diced
  • 4 vine-ripe tomatoes, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1 or 2 jalapeño peppers, seeded and diced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 limes
For Rosemary Sweet Potatoes
  • 3 sweet potatoes, peeled
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
For Cilantro Lime Rice
  • 1 cup uncooked long-grain rice
  • 2 cups water
  • 1 teaspoon lime zest
  • Juice of one lime
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon salt


Serves: 10


For Pork: Place the pork roast in a large slow-cooker pot. Combine all of the other ingredients in a blender and mix. (Use only the adobo sauce, not the chilies. I put the entire can of chilies in a small strainer and pour the Dr. Pepper over it to get as much of the sauce as possible) Pour the blended sauce over the pork and cook on low heat for 8 hours or on high heat for 5 hours. Remove the pork from the sauce and pull the pork apart. Return pulled pork to the sauce in the slow cooker and heat through.
To serve: Spoon pork into burrito-sized flour tortillas or over salad greens. Top with any of the following ingredients, as desired.

For Cilantro Lime Rice: Bring rice and water to boil in a medium saucepan. Cover and reduce heat to low. Cook 20 minutes. Remove from heat and add zest, lime juice, cilantro and salt. Stir to combine.

For Guacamole: Combine all ingredients except red bell pepper and mash together with a fork. Leave some avocado chunks for texture. Sprinkle with diced red pepper for a splash of color. Leave 1 or 2 avocado pits in the bowl to prevent browning if not eating immediately.

For Salsa Fresca: Combine onion, tomatoes, bell peppers and jalapeños in a bowl. Finely chop the cilantro; add to salsa with salt to taste and mix. Squeeze the juice of both limes over the mixture and let salsa sit in the refrigerator at least one hour. Stir before serving.