Cafe Rio Sweet Pork Copycat Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 hrs
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Marinating Time
4 hrs
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Total Time
14 hrs 15 mins
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Servings
10
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Calories
395 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Cafe Rio Sweet Pork Copycat Recipe
Description
This recipe starts by marinating pork shoulder in Coca-Cola and brown sugar to infuse sweetness and tenderize the meat. After marination, the pork is slow-cooked with garlic salt and additional Coke for moisture until it shreds easily. The cooking liquid is discarded, and a sauce made from blended Coke, green chilies, enchilada sauce, and more brown sugar is prepared to coat the pork.
The shredded pork is returned to the slow cooker with the sauce and cooked gently to let the flavors meld. The final dish has a tender texture with a sweet and mildly spicy flavor profile, making it suitable for tacos, burritos, or served over rice.
Instructions for Instant Pot adaptation include pressure cooking times for different cuts of pork, and storage tips recommend refrigeration for up to five days and freezing for up to five months.
Ingredients
- 2 pounds pork (boneless ribs or pork roast will work great)
- 3 (12-ounce) cans Coca-Cola not diet
- ¼ cup brown sugar
- dash garlic salt
- ¼ cup water
- 1 can green chilies diced
- 1 (10-ounce) Red Enchilada Sauce
- 1 cup brown sugar
Instructions
- Put the pork in a heavy-duty zip-top plastic bag to marinate. Add about a can and a half of Coke and ¼ cup of brown sugar. Marinate for 4 hours or overnight.
- Drain the marinade and put pork, ½ can of Coke, water, and garlic salt in a slow cooker on high for about 3-4 hours or on low for 8 hours. (You want the meat to shred easily, but not be too dry.)
- Remove pork from the slow cooker and discard any liquid left in the pot. Shred pork.
- In a food processor or blender, blend ½ a can of Coke, chilies, enchilada sauce, and 1 cup brown sugar. If the mixture looks too thick, add more Coke little by little. Put shredded pork and sauce in a slow cooker and cook on low for 2 hours.
Notes
- For Instant Pot: Cook pork with 1/2 can Coke, water, and garlic salt on high pressure for 40 to 60 minutes depending on cut, followed by natural release of 20 minutes.
- Discard cooking liquid after pressure cooking, shred pork, then add sauce to Instant Pot and use sauté setting to thicken.
- Store leftovers in airtight container in fridge for up to 5 days or freeze in Ziplock bags for up to 5 months.
- Use boneless ribs or pork roast for best results; adjust cooking time based on cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 354mg | 15% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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