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Cafe Rio Sweet Pork Recipe

Cafe Rio (or Costa Vida) Sweet Pork is super flavorful and easy to make at home in either the slow cooker or instant pot. It's perfect for eating out at home and recreating our favorite pork salads, burritos, tacos, and quesadillas since we don't live anywhere near a Cafe Rio or Costa Vida anymore!

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 -12 servings
Calories: 317 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Meat
  • 3-5 pounds pork shoulder butt roast
  • 1 can regular Coca-Cola or Dr. Pepper, (not diet), divided
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 Tablespoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
Sauce
  • 1 can regular Coca-Cola or Dr. Pepper (not diet)
  • 10 ounces Red Enchilada Sauce
  • 4 ounces diced green chiles
  • 3/4 cup brown sugar
Rub (for Instant Pot approach)
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon freshly ground black pepper
Serving
  • flour tortillas
  • chopped romaine lettuce
  • Pico de Gallo
  • guacamole
  • fresh cilantro
  • crumbled cotija or feta cheese
  • crunchy tortilla strips
  • Cilantro Lime Rice
  • black beans
  • Cilantro Lime Dressing

Instructions

Slow Cooker
    Cup of Yum
  1. In a large, heavy duty Ziploc bag, combine the pork roast with one can of Coke and 1/4 cup of the brown sugar. Seal tightly and marinade in the refrigerator anywhere from 2 hours to overnight. (UPDATE: I usually skip this step and go straight to cooking the meat these days. It seems not to make a substantial difference and the recipe is easier without marinading, but the choice is up to you!)
  2. Once the pork roast has had a chance to marinate for at least 2 hours, transfer the pork, along with the marinade, to a crock pot. Add the water and sprinkle the salt, garlic powder, pepper and chili powder over the pork roast. Cover and cook for 3 to 4 hours on high (or 6 to 8 hours on low), until the pork is tender enough to be easily shredded with a fork.
  3. While the pork cooks, combine the remaining can of Coke and the remaining 3/4 cup of brown sugar in a blender, along with the can of diced green chilies and red enchilada sauce. Blend until smooth, then set aside.
  4. Remove the pork from the crock pot and discard the cooking liquid. Shred the pork, removing any fat, and return it to the crock pot, along with the enchilada sauce mixture. Cover and cook for 1 to 2 hours on low, then check seasoning to see if more salt is needed. Serve in salads, burritos or tacos with flour tortillas, plenty of chopped romaine lettuce, pico de gallo, guacamole, sour cream, fresh cilantro, tortilla strips. cilantro lime rice, black beans, crumbled cotija cheese, and of course the creamy cilantro lime dressing!
Instant Pot
  1. You can skip marinating ingredients and instead just combine the rub ingredients in a bowl. Cut the pork roast into large pieces and sprinkle with the spices, rubbing it all over the meat.
  2. Add the meat to the pressure cooker along with 1 can of the Coca-Cola (or Dr. Pepper) and 1/4 cup of brown sugar. Lock the lid in place and turn the valve to seal. Select "pressure cook" and cook for 50 minutes at high pressure. When done, let the pressure cooker do a slow natural release for 45 minutes (do not touch the release valve). After 45 minutes, release any extra pressure and remove the meat. Discard all but about 1/2 cup of the cooking liquid.
  3. Shred the meat, discarding any pieces of fat and return to the Instant Pot.
  4. In a blender, combine the remaining can of soda, red enchilada sauce, diced green chiles, and brown sugar. Blend until smooth, then pour over the shredded pork, tossing to coat. Set the Instant Pot to "saute" and cook for 15 minutes until heated all the way through.

Notes

  • Freezing: This pork freezes really well. Just transfer to a freezer-safe container or bag and freeze for 2-3 months. Thaw completely in the fridge, then reheat in the microwave, slow cooker, or oven until hot all the way through.
  • This recipe is on page 148 of my cookbook, House of Nash Eats Everyday! 

Nutrition Information

Calories 317kcal (16%) Carbohydrates 41g (14%) Protein 21g (42%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 70mg (23%) Sodium 1055mg (44%) Potassium 451mg (13%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 662IU (13%) Vitamin C 6mg (7%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8-12 servings

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%
Carbohydrates 41g 14%
Protein 21g 42%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1055mg 44%
Potassium 451mg 10%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 662IU 13%
Vitamin C 6mg 7%
Calcium 55mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.