Cafe Rio Sweet Pork Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
12
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Calories
575 kcal
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Course
Main Course
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Cuisine
Mexican
Cafe Rio Sweet Pork Recipe
Description
The Cafe Rio Sweet Pork Recipe centers around a bone-in pork butt slow-cooked until it is tender enough to shred. The meat is cooked first on low heat for several hours and then combined with a mixture of cola, green and red enchilada sauces, brown sugar, garlic, cumin, garlic salt, and chili powder to create a rich, sweet, and slightly tangy sauce that infuses the pork.
The slow cooker method allows the pork to develop a soft texture that breaks apart easily, combining the deep flavors of the sweetened tomato-based sauces with spices and the subtle caramel notes from the cola and brown sugar. The shredded pork absorbs the sauce, resulting in moist and flavorful meat with a balance of savory and sweet elements.
This pork dish is traditionally served warm inside tacos, burritos, or tostadas, but it can also be used as a topping for salad bowls combined with rice, beans, fresh vegetables, sour cream, guacamole, and salsa. The recipe provides a Spanish-style pork adaptable for different Mexican-inspired serving styles. Leftovers can be refrigerated or frozen, making it practical for meal planning.
Store leftovers in an airtight container in the refrigerator for up to four days or freeze in a sealed bag for two to three months. The recipe suggests shredding the pork after slow cooking and discarding the bone and excess fat to keep the final dish tender and easy to eat.
Ingredients
- 6 pound bone in pork butt
- 1 ounce can cola Coke brand
- 1 ounce can Green enchilada sauce
- 2 ounce cans Red Enchilada Sauce
- 1 teaspoon garlic minced
- 1 teaspoon cumin
- 1 tablespoon garlic salt
- chili powder dash
- 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
- This pork can be served in tacos, burritos, tostadas, or with salad bowls featuring ingredients like rice, beans, lettuce, sour cream, guacamole, and salsa.
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze for two to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 575kcal | 29% |
| Carbohydrates | 128g | 43% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 1529mg | 64% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 91g | 182% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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