Cafe Rio Pork

1 Pork Shoulder Roast
1 20 oz. bottle of Dr Pepper
1 cup brown sugar
2 T dry mustard
3 T cumin powder
2 T chili powder
6 cloves minced garlic
1 tsp pepper
1 can Chipotle Peppers in Adobo sauce

First, open the can of Chiles and drain the sauce into the Crockpot. Then discard the chiles (or use for something else, they are hot!) Add and mix together sugar, mustard,cumin,chili powder,garlic,pepper. Add roast and cook on High for 5 hours. Depending on the size of the roast, the cooking time will vary. After 5 hours the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks. Place back in Crockpot and cook until ready to serve. I also cooked this in the oven at 350 for three hours and I rotated and checked on it every 30 minutes. It was so good. When the Pork was done I ended up adding more Chili powder, Cumin, salt and pepper. Taste it and make sure you like the flavors before you serve.