Cafe Rio is one of our favorite dinner spots for our family, so of course, we had to create our own copycats to enjoy these dishes at home, especially the Cafe Rio sweet pork.
We ended up testing this recipe about a dozen times to get it just right. Sometimes we used Coke, and sometimes it was Dr. Pepper. Sometimes we used only one kind of enchilada sauce, and sometimes we used a mix. We also tested different amounts of brown sugar. The recipe we have below is the one that received the most votes from family and friends as being closest to the original Cafe Rio sweet pork recipe.
We are so happy with how it turned out, and our families especially love the sweet and savory flavor. We often serve it at church events and for company (and of course for our family). Pair it with Cilantro Lime Rice and Cafe Rio Dressing for perfection!
This recipe is guaranteed to get TWO thumbs up! Leftovers (if you have any) are perfect to serve in tacos, enchiladas, salads, or quesadillas! You’re going to LOVE it. We promise!!
Why we think you’ll love it:
- The crock pot does the work. This recipe requires just 10 minutes of prep work and then it cooks low and slow all day – an easy dinner!
- Our favorite copycat. This tastes just like Cafe Rio (if not better) and is a top requested meal for potlucks, parties, and for our family!
- Use it up. Leftovers (if you have any) are great for filling tacos or enchiladas or for topping on salads and bowls.
Cafe Rio Sweet Pork Ingredients
- Pork butt (6 pound, bone in): Marbled shoulder cut that turns incredibly tender with slow cooking, the bone adds extra richness to the juices. Also known as bone-in pork shoulder, yields approximately 8-12 servings. If frozen, a 6-pound bone-in pork butt will typically take 24-48 hours to thaw completely in the refrigerator.
- Coke (12-ounce can): Softens the pork while adding caramel notes and gentle acidity that balances the sweetness.
- Green enchilada sauce (10-ounce can): Brings tangy tomatillo brightness to the mix so the pork is not one note. Use store-bought or homemade Green Enchilada Sauce.
- Red enchilada sauce (2 cans 10 ounces each): Adds body, color, and classic chile flavor, creating the signature saucy finish. Use store-bought or homemade Red Enchilada Sauce.
- Minced garlic (1 teaspoon): Savory backbone that perfumes the whole pot.
- Cumin (1 teaspoon): Warm, earthy spice that rounds out the sauce.
- Garlic salt (1 tablespoon): Seasons the meat and the sauce at the same time for full flavor in every bite.
- Chili powder (dash): A hint of heat and smokiness to keep the sweetness in check.
- Brown sugar (2 cups): The sweet component that gives the Cafe Rio style glaze and helps the sauce cling to the pork. We use light brown sugar, but dark brown sugar works. And we like our pork sweeter and use 2 cups, but you can also use 1 cup for a less sweet version.
- optional toppings – shredded lettuce, shredded Monterey Jack or Cheddar cheese, diced tomatoes, Guacamole, Pico de Gallo, Guacamole, Queso Blanco, diced avocados, sour cream or Greek yogurt, Salsa, hot sauce, or cilantro
How to Make Cafe Rio Sweet Pork
PREP. Spray slow cooker with nonstick cooking spray.
COOK. Add a 6-pound bone-in pork butt and cook on low heat for 12 hours (or high heat for 6-8 hours). Cook until the pork roast is tender and easy to shred and easily falls off the bone. Discard fat and bone and leave the meat in large chunks. (We usually do this the day before we make the pork).
Add Coke, green enchilada sauce, red enchilada sauce, minced garlic, cumin, garlic salt, a dash of chili powder, and brown sugar – stir to combine. Add pork chunks back to the crock pot.
Add lid and cook on HIGH or 3-3 ½ hours. Stir occasionally, breaking up pork chunks. For the last 30 – 60 minutes, remove the lid and continue to cook on HIGH.
SERVE. Serve this copycat Cafe Rio sweet pork recipe warm in tacos, burritos, tostadas, or on a sweet pork salad.
Kristyn’s Recipe Tips
- Trim excess exterior fat before cooking; you will still get rich flavor without a greasy sauce.
- Shred, then simmer, after shredding return pork to the slow cooker so it absorbs more sauce.
- Balance to taste; if you want less sweet, start with 1½ cups brown sugar and add more at the end if needed.
- Serve smart, set out tortillas, rice, lettuce, beans, and toppings so everyone builds bowls, tacos, or salads.
- Instant Pot Directions
- Rub the garlic, garlic salt, cumin, chili powder, and brown sugar onto the pork butt and place it in the instant pot. Add the Coke and red and green enchilada sauce.
- Select the “Manual” or “Pressure Cook” setting and set the timer for 90 minutes. Natural release for 30 minutes before venting the valve to quick release.
Cafe Rio Pork Recipe
Video
Ingredients
- 6 pound bone in pork butt
- 1 (12-ounce) can Coke
- 1 (10-ounce) can green enchilada sauce
- 2 (10-ounce) cans red enchilada sauce
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 tablespoon garlic salt
- dash chili powder
- 2 cups brown sugar
Instructions
- Spray slow cooker with nonstick cooking spray. Add pork and cook on low for 12 hours (or high for 6-8 hours) – or cook until meat is easy to shred and easily falls of the bone. Discard fat and bone and leave the meat in large chunks. (We usually do this the day before we make the pork).
- Add Coke, enchilada sauces, minced garlic, cumin, garlic salt, chili powder and brown sugar. Stir to combine, then add pork chunks.
- Add lid and cook on HIGH or 3 – 3 ½ hours. Stir occasionally, breaking up pork chunks. For the last 30 – 60 minutes, remove the lid and continue to cook on HIGH.
- Serve warm in tacos, burritos, tostadas or on a salad.
Notes
lettuce, tomatoes, sour cream, Guacamole, Salsa, and Cafe Rio Dressing. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes really well, just place it in a freezer bag and freeze for 2-3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container or Ziploc bag in the fridge for up to 4 days. It also freezes really well, just place it in a freezer bag and freeze for 2-3 months.
Complete The Meal
Sides
Cilantro Lime Rice
30 mins
Refried Black Beans
15 mins
Flour Tortilla Recipe
45 mins
Cafe Rio Dressing
5 mins
Mexican Main Dishes
Cafe Rio Shredded Chicken
3 hrs 5 mins
Carnitas Tacos
9 hrs 10 mins
Cilantro Lime Chicken
55 mins
Carne Asada Recipe
3 hrs 20 mins
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This recipe was originally shared May 2015.
I made these into burritos as you suggested and they were divine, so moist and delicious!!
Made some pulled pork sandwiches with this recipe and they did not disappoint! So flavorful and moist; the whole family loved them!
Seriously better than Cafe Rio! Everyone loved it.
YUM – my family really loves this recipe! Easy to make and packed with flavor!
I’m so glad your family loves it! Thanks for sharing!
This has become a go to for my family. You can change up the way you serve it. Serve with tortillas, rice or on baked potatoes.
So good!! So glad I found it!! Definitely just like cafe rio for those of us that don’t have one close!
Another family favorite and so easy to throw together. Love how versatile this is with tacos, over rice, or in enchiladas. Thank you for always helping me plan easy family meals! 🙂
This is a favorite at our house.
This is one of my favorite recipes of all time! So flipping good!
That makes me so happy to hear! Thank you for letting me know!
Hi, just wondering if garlic powder can be used in place of granulated garlic and if so, what MEASUREMENt you would suggest.
Yes, you could. I would maybe add 1/4 tablespoon. Hope you like it!