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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 – 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 got the most votes from family as friends of being closest to the original Cafe Rio sweet pork recipe.
We are so happy with how it turned out, and our families especially loves 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 and Substitutions
- 6 pound, bone in pork butt – 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.
- 1 (12-ounce) can Coke – or Dr. Pepper
- 1 (10-ounce) can green enchilada sauce – store-bought or homemade Green Enchilada Sauce
- 2 (10-ounce) cans red enchilada sauce – store-bought or homemade Red Enchilada Sauce
- 1 teaspoon minced garlic – see How to Mince Garlic
- 1 teaspoon cumin
- 2 teaspoons garlic salt
- dash of chili powder
- 1-2 cups brown sugar – We use light brown sugar, but dark brown sugar works. And we like our pork more sweet 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.
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 Sweet Pork Recipe
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 of 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.
Video
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
Café 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
How to Make Carne Asada
3 hrs 20 mins
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This recipe was originally shared May 2015.
This was phenomenal!! I ate on a salad and my husband had in tacos. I will definitely make again, and have already recommended to friends.
Could you do this recipe with a few variations in an instapot?
This is one of my absolute favorite recipes! Soo delicious!! I’ve made it for a couple of dinner parties and it is always a big hit!
My family absolutely loves this recipe. I saw your recipe and started making it several years ago and it has become a staple. It’s so versatile as well. We make nachos, burritos and salads with it. It’s easy to make too!
When I add the additional ingredients to the pork and soda after cooking it on high, do I cook it on high again or low this time?
This is for your SWEET PORK BARBACOA RECIPE I am not sure what green enchilada sauce is. Is it the same of the red but just named green? What brand do you use? Can I use Salsa Verde if I can’t find the enchilada sauce?
Green Enchilada sauce is similar to salsa verde, so you could potentially substitute if you can’t find green enchilada sauce. My favorite is the brand Las Palmas and it should be sold as most grocery stores. It is really yummy!
Can you use coconut sugar and/or monk fruit instead of granulated/brown sugar?
I have never tried substituting for those before, but you could sure give it a try! You’ll have to let us know how it turns out if you do. 🙂