I got this recipe from Dionne. Talent, talent, talent. Guaranteed winner, if it comes from her kitchen.1 pork loin (about four pounds)
1 can Dr. Pepper
1 cup sugar
2 T. dry mustard powder
1 T. dry cumin powder
2 cloves minced garlic
1 can Chipotle chiles in Adobo Sauce
First, open the can of chiles and drain the sauce into the Crockpot. Then discard the chiles. Chipotles are just roasted jalapenos and are plenty hot- so omit them unless you want lots of heat! I can find this stuff in the Mexican food aisle at Fry's but not Safeway, so look around. Don't use the plain Adobo sauce (mine came in a tall little jar with a yellow lid) because the flavor is all wrong and I had to throw my last batch of pork out!
Then add sugar, mustard, cumin, garlic, and Dr. Pepper. Stir everything and toss in the trimmed, whole pork loin. Try piercing it a few times so the flavor steeps in during cooking. Rotate throughout the day and after about 5 hours on high the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks and leave the lid off the Crockpot for a bit to let some of the extra liquid evaporate and soak into the meat (the longer it cooks shredded the tastier it will be, just watch and make sure there is enough liquid).Meanwhile, make the dressing in a blender. Serve pork with tortillas, black beans, shredded lettuce, diced tomatoes, shredded cheese, and cilantro dressing.