Cafe Rio Sweet Pork Recipe
User Reviews
4.9
Cafe Rio Sweet Pork Recipe
Description
This recipe centers on pork shoulder cooked slowly in a marinade of Coca-Cola, brown sugar, and spices like chili powder and garlic powder. The marinade tenderizes the meat while imparting sweetness balanced by savory notes. After slow cooking until shreddable, the pork is accompanied by a blended sauce that mixes a second can of Coca-Cola, brown sugar, enchilada sauce, and diced green chilies, providing a rich, smoky, and slightly spicy complement. The pork is traditionally served with flour tortillas, romaine lettuce, pico de gallo, guacamole, fresh cilantro, crumbled cotija cheese, crunchy tortilla strips, and sides such as cilantro-lime rice and black beans.
The combination offers a layered meal featuring multiple textures and flavors, from tender, sweet pork to crunchy and fresh vegetable toppings. It works well for family meals or gatherings where hands-on assembly allows customization.
You can freeze leftovers in airtight containers for up to 2-3 months, thawing in the refrigerator and reheating thoroughly. The recipe provides options to marinate the pork beforehand or cook immediately, depending on your schedule.
Ingredients
Meat
- 3-5 pounds pork shoulder butt roast
- 1 can regular Coca-Cola not diet), divided, or Dr. Pepper
- 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 black pepper
Sauce
- 1 can regular Coca-Cola not diet, or Dr. Pepper
- 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 cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper freshly ground
Serving
- flour tortillas
- romaine lettuce chopped
- Pico de Gallo
- guacamole
- cilantro fresh
- cotija cheese or feta cheese, crumbled
- tortilla strips crunchy
- rice with cilantro and lime
- black beans
- cilantro lime dressing
Instructions
Slow Cooker
- 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!)
- 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.
- 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.
- 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
- 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.
- 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.
- Shred the meat, discarding any pieces of fat and return to the Instant Pot.
- 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
- This pork freezes well for 2-3 months; thaw completely before reheating in the microwave, slow cooker, or oven.
- Marinating the pork for at least 2 hours is optional and may be skipped to simplify preparation.
- Serve with flour tortillas and traditional Tex-Mex toppings for an authentic experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 317 kcal
% 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.
User Reviews
Overall Rating
4.9
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