Cafe Rio Sweet Shredded Pork for Burritos
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
10
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Calories
503 kcal
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Course
Main Course
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Cuisine
Mexican
Cafe Rio Sweet Shredded Pork for Burritos
Description
Cafe Rio Sweet Shredded Pork features a pork butt roasted slowly or pressure cooked in a flavorful sauce combining adobo sauce, cola, sugar, garlic, cumin, dry mustard powder, and chili powder. This slow cooking breaks down the meat until it is tender enough to shred easily, creating a sweet and mildly spiced pork suitable for burritos. The sauce ingredients contribute sweetness and depth, allowing the pork to carry bold flavors without overwhelming heat.
The accompanying cilantro-tomatillo ranch is made from mayonnaise, ranch dressing mix, serrano pepper, tomatillos, lime juice, and cilantro, delivering a tangy, herby, and slightly spicy contrast to the pork. Serving the shredded pork with typical burrito sides like shredded lettuce, rice, warm black beans, sour cream, avocados or guacamole, and cotija cheese completes the meal with layers of texture and flavor.
The recipe includes tips for slow cooker and Instant Pot variations, allowing flexibility in cooking times and methods. Adjusting cooking time ensures the pork can be shredded easily, and the note about sugar level lets you customize sweetness. Simple preparations for the black beans with garlic and cilantro add a fresh note without complicated steps.
Ingredients
For the pork
- 3-4 pound pork butt
- salt
- black pepper
- 1 (8.25-oz) jar adobo sauce
- 1 (12-oz) can cola 1 and 1/2 cups) (NOT diet! No coke zero!, Coke brand
- 1 cup sugar
- 1 tablespoon garlic minced
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/2 teaspoon chili powder
For the Cilantro-Tomatillo Ranch
- 1 cup mayonnaise
- 1 (.4-oz) package ranch dressing put it in dry, buttermilk
- 1 Serrano pepper seeded and roughly chopped
- 3 small tomatillos chopped
- lime juice from 1
- 1/2 bunch cilantro
Serve with
- lettuce shredded
- rice hot
- black beans warmed
- sour cream
- avocados or guacamole
- cotija cheese
Instructions
Slow Cooker instructions:
- Place the pork roast in the slow cooker and sprinkle generously with salt and pepper.
- In a medium bowl, combine Adobo sauce, the can of coke, sugar, garlic, cumin, mustard powder, and chili powder. Use a whisk or a wooden spoon to try to break up the Adobo sauce. It's stubborn but you don't need to stress about it. Some lumps are okay.
- Pour the sauce over the top of the pork.
- Cover with the lid and cook on high for 3-5 hours. OR cook on low for 8-10 hours.
- Remove to a platter and shred the pork.
Instant Pot instructions:
- In the Instant Pot, whisk together the can of coke, sugar, garlic, cumin, mustard powder, and chili powder. Whisk until the sugar is mostly dissolved.
- Use a sharp serrated knife to cut your pork roast into 4 large chunks. Season each one with salt and pepper.
- Place the pork roast chunks in the Instant Pot. Turn them over to coat both sides in the sauce.
- Scrape the entire jar of Adobo sauce on top of the pork. Do NOT add it to the liquid at the bottom of the pot. The Adobo sauce needs to sit on top of the pork, otherwise the mixture will be too thick, and your instant pot won't come to pressure.
- Seal the lid on top.
- Pressure cook on manual setting for 1 hour.**
- At this point you can either release the lid naturally or follow manual instructions to do a quick release. Be careful! You don't want to get a steam burn.
- Scrape the cooked Adobo sauce into the liquid. Remove meat to a platter and shred the pork. Whisk the adobo sauce into the liquid until smooth. If it seems oily or thin, turn the Instant pot onto the sauté setting and sauté on low for 5 minutes so that it comes together. You can add the meat back in while it is sautéing. (Or just add the meat back in if it doesn't need the sauté.)
For the ranch:
- Add all the ingredients to a blender and process until smooth. If it is too runny, add a couple extra tablespoons of mayo and blend again.
- Serve the pork with shredded lettuce, hot rice, black beans***, sour cream, avocados or guacamole, and cotija cheese or queso fresco. If you can't find that kind of cheese, shredded cheddar or jack cheese will taste good too!
- Serve with tortillas to make burritos, or serve with lots of lettuce to make salads.
Notes
- Use 1 cup sugar for a balanced sweetness; increase to 1 and 1/2 cups if you prefer a sweeter pork.
- If the pork doesn't shred easily after cooking, return it to cook longer (about 10 more minutes).
- Pressure cook pork approximately 15 minutes per pound to ensure tenderness.
- Heat canned black beans with garlic and cilantro for a quick, flavorful side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 503kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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