Cafe Rio Sweet Pork Recipe
Our Cafe Rio sweet pork recipe tastes just like the restaurant version. With quick prep and sweet and savory flavor, it's a favorite copycat!
Servings: 12
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
Serving suggestions. Serve this pork in tacos, burritos, enchiladas, or wraps. Or make a salad bowl using Cilantro-Lime Rice , Canned Refried Beans, chopped
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.
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
Serving: 1cup | Calories: 575kcal | Carbohydrates: 128g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 153mg | Sodium: 1529mg | Potassium: 201mg | Fiber: 1g | Sugar: 91g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 4mg