Made it with Dr. Pepper, because that's what I had on hand. Otherwise used the recipe as written. I was a little worried the loin would be tough the first time I checked it, but it did eventually cook to a shreddable state. After it simmered in the sauce for a while it was lovely, with a fairly sweet flavor and a little bit of spice. The spicy-averse family members loved it, so I'll call that a win. It's an easy, close-enough approximation of Cafe Rio's sweet pork that I won't resort to take-out quite as often on taco nights.
