INGREDIENTS
5 lb
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 oz
medium-hot red taco sauce
2 cloves
garlic, crushed
1 tsp
dry mustard
1 tsp
cumin
1/2 tsp
salt
1/2 tsp
pepper
1/4 tsp
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 tsp
salt
4
to 6 ripe avocados
Juice of one lime
2 tbsp
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 tsp
salt
2
limes
For Rosemary Sweet Potatoes:
3
sweet potatoes, peeled
2 tsp
chopped fresh rosemary
1/2 tsp
salt
1/4 tsp
pepper
1 tbsp
olive oil
For Cilantro Lime Rice:
1 cup
uncooked long-grain rice
2 cups
water
1 tsp
lime zest
Juice of one lime
1/3 cup
chopped fresh cilantro
1/2 tsp
salt