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This Cafe Rio Sweet Pork recipe tastes JUST like the original. It has been a fan-favorite on our site since 2007. When you make it you will see why!
Featured With This Recipe
Fun Fact: The first Cafe Rio opened in St. George, Utah in 1997 and I was there the first week it opened. It was an INSTANT hit because of the delicious food and had lines out the door every day for years. The first day I went, remember asking them what the best thing on the menu was and they said “the sweet pork, by far”. So I got the sweet pork burrito with black beans and the green enchilada sauce (yes, I still remember my first order like it was yesterday) and I was hooked. I had never tasted anything like it in my life and I didn’t venture away from that exact order for at least 10 years. When I moved away from Utah and didn’t have a Cafe Rio nearby I knew I needed to create a copycat so I could survive. So I did.
I got the recipe by simply going to Cafe Rio and asking them what was in the sweet pork. The workers told me all the ingredients and I went home and figured out the amounts to get it just right. It didn’t take long before I had it down and shared it here on Favorite Family Recipes. I originally shared this recipe back in 2007, and it has been the most popular Cafe Rio copycat recipe on the internet since, and for good reason. It tastes just like the original! The pork is tender and juicy, with the perfect amount of sweetness. You are going to love it!
How to Make Cafe Rio Sweet Pork
- First, marinate the pork in a marinade made from Coke and brown sugar. It will need to marinate for at least 4 hours, but it’s best overnight.
- Next, drain off the marinade and add the put pork, some more Coke, water, and garlic salt in a slow cooker on high for about 3-4 hours or on low for 8 hours. The meat should shred easily but not be dry.
- Remove the pork and shred it using 2 forks. Discard the remaining liquids.
- 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. Taste the sauce to check the sweetness, adding more brown sugar if necessary. Put shredded pork and sauce in a slow cooker and cook on low for 2 hours. If you are in a hurry you can put it all in a deep walled skillet and cook over medium heat until the sauce thickens.
Slow Cooker Satisfaction
I love making meals in the crock pot and this is no exception. The pork slow cooks all day, and then at dinnertime, you have an amazing dish to serve to your family. It also makes the house smell SO good! I always make a ton of this sweet pork so I can use it in multiple recipes throughout the week, I also find myself snacking on it straight out of the fridge. It’s that good!
The slow cooker makes this recipe so easy to make. If you are short on time, you can skip the marinating step. The pork cooks for a long time in the slow cooker which makes the meat tender and easy to shred.
Try it In the Instant Pot
Short on time? Throw all the ingredients in the Instant Pot and cook on high pressure for 60 minutes. Natural release for 20 minutes. If using pork ribs or pork chops, the time can be reduced to 40 minutes. For larger pork roasts you may need to add more time. The pork should shred easily after cooking. If the pork is still tough, place back in the Instant Pot for another 10-20 minutes depending how much more time you think it needs. After shredding, put the Instant Pot on the “sauté” setting and cook until the sauce thickens to your preference.
What Kind of Pork Is Best?
For this sweet pork recipe, it’s best to use boneless pork ribs, pork shoulder, pork roast, or pork butt. These cuts are well-marbled and tender, which makes them perfect for slow cooking and achieving that deliciously tender and flavorful result.
Ways to Use Sweet Pork
Sweet pork is my favorite meat at Cafe Rio. I love it! When prepared correctly, it practically melts in your mouth. With this recipe, you can now have the amazing taste of Cafe Rio Pork at home – all you need is a few simple ingredients and a crock pot. Once it’s shredded and ready to go, use it as a topping or filling in any of the following ways:
- Sweet Pork Salad
- Burritos
- Enchiladas
- Tacos
- Tostadas
- Quesadillas
More Copycat Cafe Rio Sweet Pork Recipes
Use this cafe rio pork recipe to re-create any of these cravable Cafe Rio menu items:
Reader Reviews
We have received many rave reviews on this sweet pork recipe. This pork is the real deal! We are thrilled that so many of you have enjoyed this recipe as much as we have.
“So I moved to Texas a little over a year ago and to my despair there isn’t a Cafe Rio for 500 miles. I love the pork Barbacoa burrito and have not been able to recreate it or find some thing close to it here in Texas until this recipe thank you for posting this. Every time I eat it, it’s like a warm homey feeling comes over me.” – Kamie
“I had my doubts because the ingredients seem so random, but we love this recipe and have done it with and without marinade several times. A++ both ways.” – Jessica
“THIS WAS ABSOLUTELY SPOT. ON. tastes amazing leftover too!!!!!” – Jared
“We love, love, love this recipe! We have made it for several years now and it surely is a treat! I love your blog and haven’t ever been disappointed! I make LOTS when I make it and freeze it…tastes just as good when thawed! Also the dressings freeze well too! Thanks for your time and talent!”– Misti
Read More: 33+ Easy Dinner Ideas
More Cafe Rio Recipes
A few more Cafe Rio / Costa Vida Recipes
- Salsa Fresca (Pico de Gallo)
- Cafe Rio’s Cilantro-Lime Vinaigrette
- Homemade Flour Tortillas
- Homemade Tortilla Strips
- The BEST Guacamole EVER
- Our Version of Cafe Rio’s Cilantro-Lime Rice and Black Beans
- Cafe Rio’s Cilantro Ranch Dressing
How to Make Cafe Rio Sweet Pork
Cafe Rio Sweet Pork Copycat Recipe
Video
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 diced green chilies
- 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
- Instant Pot Instructions: Throw all the ingredients in the Instant Pot and pressure cook on high for 60 minutes. Natural release for 20 minutes. If using pork ribs or pork chops, the time can be reduced to 40 minutes. For larger pork roasts you may need to add more time. The pork should shred easily after cooking. If the pork is still tough, place it back in the Instant Pot for another 10-20 minutes depending on how much more time you think it needs. After shredding, put the Instant Pot on the “sauté” setting and cook until the sauce thickens to your preference.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
- Leftovers can also be frozen in freezer Ziplock bags for up to 5 months.
I made this for the Superbowl yesterday and it turned out SO GOOD! Thanks!
It doesn't need to cover the pork completely. It should be fine, you don't want it too thin. If you are still worried about it– add more brown sugar and coke.
Let me know how it turns out!
I am in the middle of cooking the pork right now. . .as I type. I'm worried that there isn't enough liquid in the pot. Should it cover the pork completely? I got 6lbs of meat for our family party tonight.
Thanks!
Yes, it should easily fit in a large crock pot. We used a large one last time and it didn't quite fill up halfway.
Would there be enough room in a large crockpot to double this recipe? My husband's family is coming in to town and we need to feed his family of 8 plus us!
we have used nothing but the costco pork and it has shredded and worked great every time… you should give it a try..
So I just finished making the pork and well, it's pretty close. It's been 1 year today since my last Cafe Rio and we thought we would remember it by trying this recipe. Thanks for posting it, yummy.
Thanks for the great tips! We will use pork butt next time! Good luck! I hope you like it!
I'm about ready to try this recipe tonight – I've never been able to get the exact Cafe Rio taste so I hope this is it. I do want to mention that after extensive research and discussions with butchers – the boston or pork butt is the best cut to use. Note – it's name has to do with the shape rather than the location – it's not really the "butt". I've never used the rib meat – hopefully it's as tender. According to the butcher it's not but who knows. The only thing I DO know is NEVER use a pork roast – especially the Costco pork roast. The reason is that a pork roast has NO fat and is the most lean cut and will never become tender and shred. The costco pork roast is really high quality so it has even less fat. I made this mistake recently when a grocery store advertised a boston butt for a great price and I was making a hawaiian Kaluha pork for a luau. The cut looked a bit different than I was used to but I cooked it anyway. When it had cooked for 8 hours it was rubbery and non shreddable so I called the store only to discover it had been mismarked and I had actually used a pork roast. What a nightmare!
I’ve never used pork butt before but I have some in my freezer right now. Should I trim any of the fat? Or just use the whole cut in the crock pot? It sounds like a delicious alternative to the traditional rib meat and I would like to give it a try!
I have always used a Costco boneless pork loin and it shreds very well! You have to cook it in the crock pot for a while first and then shred,. It’s easy to do after it’s cooked!
I believe the “BUTT” is the Ham!! lol But who am I to say….cuz I sure am not a butcher. I believe a butcher told me many yrs ago that the butt was the ham. Y’all have a great rest of the week and since I live in a motel…this is the perfect recipe for me being as I don’t have an oven….but DO have a slow cooker. Cannot wait….we don’t have that restaurant in IL where I live…but I do soooo love pork.
*seeing as….not being as, sorry y’all!
just the small can of chilies and the 12-16oz. can of enchilada sauce 🙂 Good luck!
What size can of chopped green chilies and enchilada sauce did you use? I just bought all the ingredients for the entire recipe today, and don't want to destroy it 🙂
I made the pork, salad dressing, and beans today for our Memorial Day picnic. It was fantastic and everyone loved it! Thank you for the recipe.I have 1 question, is it really necessary to drain the marinade before you put it in the crockpot and start over with a new coke?
I know that this is a couple years later… But for anyone else wondering this same question…. Throw away the marinade! Holy bacteria city!! Never ever try to heat or boil down a marinade that has had raw meat in it! To save yourself from getting a horrible food born illness, just throw away the marinade and start over with a new sauce to thicken!
Oh good grief. If you bring the marinade up to temperature (160F) for at least 5 min it will kill any bacteria. How do you think the bacteria is killed in the meat itself?
Debbie… that has to be one of the most ridiculous things I have ever heard. You are putting new coke on RAW Meat when you put it in the crock pot… the hole point of crock pot cooking is to slow cook your food to allow your food to soak up the most possible flavor. Therefore your New “sanitary” coke is going to sit on uncooked meat and thereby becoming as you state Bacteria city… Nancy is absolutely correct as long as you bring your meat to 160F it will kill any bacteria both in your marinade and your meat. So Amy to answer your question no you do not have to start over with new coke as long as you allowed your meat to marinade in the refrigerator.
Nothing like a bit of ‘helpful’ advice. Perhaps next time you guys can be kind. Just a thought. Anonymous posting can turn us into animals.
Awwww, hey! Be nice. I was always taught to toss out the marinade, too. Food-bourne illness is not really something to scoff at. “Many people don’t know it, but some foodborne illnesses can actually lead to long-term health conditions, and 3,000 Americans a year die from foodborne illness.” (foodsafety.gov) When in doubt, toss it out. But hey! If it doesn’t bother you, or the people eating your food that you don’t toss your marinade…then who am I to say? Besides, according to that website, the temperature is the main thing to be concerned with, so I suppose that if you marinade in the fridge (please, yes) then cook it all up right away…thennnnnn…ehhhh? I can’t see it becoming a huge issue as long as leftovers are refrigerated right away. But as for me and my house…I’m a tosser-outer. Raw meat fuh-reaks me heck out! Anyways, I’m gonna try this recipe right now, ‘cept I don’t have time for the marinade part. Wish me luck!
LMAO….You are so very right! If heated high enough any bacteria will be killed and totally eliminated. Took food safety classes and used to cook in a restaurant.
I’m not one for posting, but I saw the debate about marinades. I have a degree in microbiology, so I thought I’d share a little. The issue with bacteria is not the bacteria themselves, but what they leave behind when they metabolize.
Bacteria consume sugars, fats and proteins and leave behind poisons, which is why it is called “food poisoning” and not “food infection.”
These poisonous by-products are not affected by high temperatures and can make you sick even after long periods of high heat. Broths and foods such as potato salad are ideal for rapid bacterial growth. That’s the science behind it… do what you may with the info 🙂
Thank you for the info!
Wow, my wife tried this out last night and it was amazing. It was exactly right. I nearly shed tears of joy. Thanks!
For the Enchilada Sauce– is that red or green sauce?
Red
For the Enchilada Sauce– is that red or green sauce?
I used a boneless Pork roast from costco….Thanks for the advice. I think I will make it again tomorrow night.
How many lbs did you use and about how many adult servings did it make?
Thank you!
Hmmm, I have no idea what to tell you. I actually did my pork on low for about 10 hours the last time I made it. Then when I drained it and added the other ingredients, I let it simmer on low another 3 hours. Maybe that will make a difference. I like to shred it up a lot when I add those other ingredients so the flavor is really absorbed by the pork. Maybe that will help! Sorry it didn’t turn out! Oh… another thing, I use the boneless pork RIB meat (I will add that to the posting so it is more clear on what kind of pork to use). Is that what you used?
Erica, I’m not sure what I did wrong but…it just didn’t taste quite right. I tried it a couple of weeks ago. Dont get me wrong it was still good and we still did the whole salad but, something wasn’t write. Maybe it was to dry…but there was liquid surrounding it the whole time. And it certainly didn’t look like yours. Maybe I needed to shred it better….or maybe I cooked it to long and it didn’t shred so easily.
Any ideas? I would love to make it again.
Not to take away from Erica’s yummy recipe, but I found a very easy way to make the pork that is sure to taste like the real thing and use less ingredients. I made it for my sister and brother-in-law… They loved it!!! … And they’ve never been to Cafe Rio. 🙂 I’m actually in the middle of searching for it again to make for some guests. I don’t remember the exact proportions as I haven’t found the recipe yet. I do know however, the pulled pork sauce is just Pace Pecante Sauce and brown sugar. And it’s super sweet and tangy just like the real thing! I’m sure just adding those two ingredients in the google search bar will help me find out more about this amazing dish and its simple steps. 🙂 hope that helps a bit!
I’d like to add, however, that is the cheater version and I respect Erica’s version of the real thing 😉 I’m sure it’s amazing!!
Thanks Emily 🙂 — Erica
Your recipes sound delicious. I just wanted to note that “marinate” is the verb, what you do to soak the meat in a preparation, and “marinade” is the preparation you put it in. I see the terms often confused.
The pork should be simmered with coke, a veggie bag( yellow onions, serrano peppers, dried peppers, and carrots all wrapped in cheesecloth), spices and some sugar. When the pork is tender is should be shredded. The pork should be placed in a bag, then topped with sugar, then with (cold) red enchilada sauce(dried chile peppers boiled, cooled, blended and strained in the morning, add spices, caramelized onions, cornstarch to thicken, and then strained again), and hot pork broth last. The bag is stapled shut, and then placed in an ice bath overnight. It must be 40 degrees or lower. It is cooked with some butter in a saucepan until it reaches 165 degrees.
It is impossible to get any recipe to taste just like at Cafe Rio at home. Our handmade lemonades can be replicated, but that is about it. Every item has secret spices and the employees don’t even know what is in the. Exact measurements are followed that cannot be changed. This is our procedure without any exact measurements.
-Cafe Rio Manager
Wow! THANK YOU for sharing! 😀 That is a pretty intense process! So about that lemonade recipe… 😉
Strawberry lemonade:
blended strawberries, fresh lemon juice, Stevia, & water
Mint limeade:
boiled mint-strained, minute maid lemonade concentrate, fresh lemon juice, fresh lime juice, sugar & water
Southwest limeade:
(pretty standard recipe from mexico)
Boiled Jamaica flowers (hibiscus), fresh lime juice, sugar, & water
What about the tortillas? I can’t seem to get tortillas right, and I’ve never been to a place that has tortillas as good as Cafe Rio’s, they are incredible!
That sounds much to complicated for me who works a 50 hour week! I think I will go with the original!
I agree, the one from the restaurant sounds too complicated…..Thanks, but I’ll just use this recipe. I just started it my instant pot half hour ago. Can’t wait!!!
How long do you cook in the instapot??
The pork should be simmered with coke, a veggie bag( yellow onions, serrano peppers, dried peppers, and carrots all wrapped in cheesecloth), spices and some sugar. When the pork is tender is should be shredded. The pork should be placed in a bag, then topped with sugar, then with (cold) red enchilada sauce(dried chili peppers boiled, cooled, blended and strained in the morning, add spices, caramelized onions, cornstarch to thicken, and then strained again), and hot pork broth last. A bag is stapled shut, and then placed in an ice bath overnight. It must be 40 degrees or lower. It is cooked with some butter in a saucepan until it reaches 165 degrees.
It is impossible to get any recipe to taste just like at Cafe Rio at home. Our handmade lemonades can be replicated, but that is about it. Every item has secret spices and the employees don’t even know what is in the. Exact measurements are followed that cannot be changed. This is our procedure without any exact measurements.
-Cafe Rio Manager
Please let me translate.
Simmer a pork but in Coke and a cheese cloth bag containing: (sliced yellow onions, 4 chopped serrano peppers, 4 dried Guajillo peppers, 4 dried new Mexico peppers, and 4 chopped carrots), and a spice blend of garlic powder, dried oregano, cumin powder, salt and pepper. Cook until pork is fall apart tender.
Then make red enchilada sauce or use Las Palmas enchilada sauce in a 24 oz. can. Add to the sauce caramelized onions, more spice blend, and thicken with corn starch. Strain.
Shred pork and place in a big zip lock.
Add to the bag of shredded pork, the finished enchilada sauce and seal bag. Put bag in a big bowl of ice water and set in fridge overnight.
Remove pork mixture from bag to a Dutch oven and warm to 165 degrees.
Serve over cilantro lime rice and beans.
What about the sugar? How much sugar? Thanks Gabriel you’re a life saver 😊
If it does not shred easily, keep cooking it. When it has cooked enough, it will fall apart if you stick a fork in it. Shredding should be easy
something that can always help add flavor and juiciness to meats that you plan on slow cooking is searing them/browning them before you put them in the crock pot.
it does take a bit more effort but you wont regret it!
Thank you for the tip!
would you do this before or after marinating it?
I just found your blog too and I have linked it to mine. Hope this is okay too. Great recipes. Can’t wait to try them.
I just found your blog and I’m so excited! My sister and brother in law always rave about Cafe Rio but I’ve never been to one, so I can’t wait to try out your recipe! I have a cooking blog too, it’s http://www.thefrostedcupcake.blogspot.com, is it okay if I put your link on my blog?
I cooked a bunch of pork (slow cooker with basic seasoning) but ended up making way too much so froze a bunch and now looking for ways to use it. do you think there is a way to try this out and make cafe rio salads? what do you think would work skipping marinate but cooking frozen pork with the rest of the ingredients in a slow cooker until warm?
Yes you can do any of that. You can totally reheat in a slow cooker and add the Cafe Rio ingredients. After you shred it up, give it a taste. If you need to add more brown sugar or enchilada sauce to bring out the flavors you can 🙂 Hope this helps!