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This Cafe Rio Sweet Pork recipe tastes just like the original sweet pork from Cafe Rio. It’s tender, juicy, sweet, and perfect for burritos, salads, tacos, enchiladas, tostadas, and quesadillas. This has been one of our most loved recipes since 2007, and once you make it at home, you’ll see why people keep coming back to it.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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
Why I Love This Sweet Pork Recipe
The first Cafe Rio opened in St. George, Utah in 1997, and I was there the first week it opened. There were lines out the door every day, and I still remember asking what the best thing on the menu was. They told me it was the sweet pork, by far.
I ordered the sweet pork burrito with black beans and green enchilada sauce, and I was hooked right away. I honestly didn’t order much else for years. When I moved away from Utah and didn’t have a Cafe Rio nearby, I knew I had to figure out how to make it at home.
So I asked the workers what was in the sweet pork, went home, and started testing it until it tasted right. I first shared this recipe back in 2007, and it has been one of our most popular recipes ever since.
This recipe works because the pork cooks low and slow until it is tender enough to shred, then it finishes in a sweet enchilada sauce that soaks into every piece. It’s simple, but the flavor is so close to the restaurant version.
🩷 Erica
Ingredients You’ll Need
- Pork: Boneless pork ribs, pork roast, pork shoulder, or pork butt all work well because they get tender and shred easily.
- Coca-Cola: Use regular Coke, not diet, because the sugar helps flavor the meat and the soda helps tenderize it.
- Brown sugar: This gives the pork that signature Cafe Rio sweetness.
- Garlic salt: A little goes a long way and gives the pork more savory flavor while it cooks.
- Water: Helps keep the pork from drying out in the slow cooker.
- Diced green chiles: These blend into the sauce and add mild flavor without making the pork too spicy.
- Red enchilada sauce: This is the base of the sauce and gives the pork that rich Cafe Rio-style flavor.
Ingredient Additions and Substitutions
- Pork options: I like boneless pork ribs or pork roast, but pork shoulder, pork butt, carnitas-style pork, or Boston butt also work well.
- Bone-in pork: You can use it, but boneless is easier to shred and serve.
- Coke substitutes: Regular Dr. Pepper or root beer can work in a pinch, but Coke gives the closest flavor to the original.
- Diet soda: I don’t recommend diet Coke for the closest Cafe Rio flavor. The sugar in regular soda helps with the sauce and the overall taste.
- Lower sugar option: Some readers have used Coke Zero and brown sugar substitutes with good results, but the flavor and texture will be a little different.
- Garlic: If you want more garlic flavor, you can add a little minced garlic to the sauce.
- Enchilada sauce: Use a red enchilada sauce you like. The flavor of the sauce matters because it is one of the main ingredients.
- Spice level: The green chiles are mild, but you can use hot diced green chiles or add a pinch of cayenne if you want more heat.
How to Make Cafe Rio Sweet Pork
- Marinate the pork. Place the pork in a heavy-duty zip-top bag with Coke and brown sugar. Marinate for at least 4 hours, or overnight if you have time.
- Slow cook until tender. Drain the marinade, then place the pork in the slow cooker with more Coke, water, and garlic salt. Cook until the pork is tender and shreds easily.
- Shred and make the sauce. Remove the pork from the slow cooker and discard the cooking liquid. Shred the pork with two forks, then blend Coke, diced green chiles, red enchilada sauce, and brown sugar until smooth.
- Finish in the sauce. Add the shredded pork back to the slow cooker and pour the sauce over the top. Cook on low until the sauce thickens and soaks into the meat, then serve in burritos, salads, tacos, enchiladas, or rice bowls.
Instant Pot Instructions
- Place the pork, ½ can Coke, water, and garlic salt in the Instant Pot.
- Cook on high pressure for 60 minutes for a pork roast, or 40 minutes for pork ribs or pork chops.
- Let the pressure naturally release for 20 minutes.
- If the pork is still tough, cook on high pressure for another 10 to 20 minutes.
- Discard the liquid and shred the pork.
- Blend the remaining ½ can Coke, diced green chiles, enchilada sauce, and brown sugar.
- Return the pork to the Instant Pot and add the sauce.
- Use the sauté setting, stirring often, until the sauce thickens.
Recipe Tips
- Marinate overnight if you can. Four hours works, but overnight gives the pork more flavor.
- Don’t skip the second cook. Letting the shredded pork simmer in the sauce helps it taste more like the Cafe Rio version.
- Use regular Coke. Diet soda doesn’t give the same flavor or sauce texture.
- Cook until the pork shreds easily. If it feels tough, it needs more time.
- Discard the cooking liquid before adding the sauce. This keeps the final pork from getting watery.
- Blend the sauce until smooth. This helps the chiles mix right into the sauce.
- Taste the sauce before adding it to the pork. If you like it sweeter, add a little more brown sugar.
- Short on time? After shredding the pork, you can simmer it with the sauce in a deep skillet on the stove until the sauce thickens.
- Feeding a crowd? This recipe doubles well, but use two slow cookers if needed so the pork cooks evenly.
- Make extra. Leftovers are so good in burritos, salads, nachos, quesadillas, and rice bowls.
Frequently Asked Questions
Yes. Place the pork, Coke, water, and garlic salt in the Instant Pot. Cook on high pressure for 60 minutes for a pork roast, or 40 minutes for pork ribs or pork chops. Let it naturally release for 20 minutes. If the pork does not shred easily, cook it for another 10 to 20 minutes. Discard the liquid, shred the pork, add the blended sauce, then use the sauté setting and stir until the sauce thickens.
Marinating gives the pork the best flavor, and Cafe Rio marinates their meat, so I recommend it. That said, if you forget or don’t have time, you can still make the recipe. The pork cooks for a long time and will still taste great.
Boneless pork ribs, pork shoulder, pork roast, pork butt, carnitas-style pork, or Boston butt all work well. I like using a cut with good marbling because it stays tender in the slow cooker.
Yes, but boneless is easier. If you use bone-in pork, remove the bone and any extra fat before shredding.
The Coke adds sweetness and helps tenderize the meat. It also adds to the flavor of the sauce, which is why I don’t like leaving it out.
For the closest copycat flavor, use regular Coke. Some readers have had success with Coke Zero, but regular Coke gives the sauce a better flavor and texture.
Yes, you can use Dr. Pepper or root beer, but Coke tastes the closest to the Cafe Rio version.
No, this recipe is mild. The diced green chiles add flavor, but not much heat. If you want it spicier, use hot green chiles or add a little cayenne pepper.
You can use chicken, but it will not taste the same as Cafe Rio Sweet Pork. If you try it, use the same amount of chicken and reduce the cooking time since chicken cooks faster than pork.
You can turn the slow cooker to high for 30 to 45 minutes, or simmer the shredded pork and sauce in a deep skillet on the stove until everything is hot and the sauce thickens.
Make Ahead and Storage
This is a great recipe to make ahead because the flavor gets even better as it sits.
- Make ahead: Cook and shred the pork, then store it with the sauce in the fridge until you are ready to reheat and serve.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Cool completely then freeze leftovers in freezer bags or airtight containers for up to 5 months.
- Reheating: Reheat in the microwave, on the stovetop, or in the slow cooker until warmed through. Add a splash of Coke, water, or enchilada sauce if it looks dry.
Pairing Ideas
This Cafe Rio Sweet Pork is perfect with all the Cafe Rio favorites. I love serving it with Cilantro-Lime Rice, Black Beans, Homemade Flour Tortillas, Pico de Gallo, Guacamole, Tortilla Strips, and Creamy Tomatillo Ranch Dressing. It also makes the best Sweet Pork Salad, Burritos, Tacos, Tostadas, Enchiladas, and quesadillas.
More Cafe Rio Recipes
- Cafe Rio Sweet Pork Salad
- Cafe Rio Sweet Pork Burrito
- Family Style Sweet Pork Baked Burritos
- All Our Cafe Rio Copycat Recipes
If you love Cafe Rio Sweet Pork as much as I do, this recipe needs to be on your dinner list. It has the same sweet, savory flavor I fell in love with years ago, and it is so easy to make at home in the slow cooker. Make a big batch, use it all week, and don’t forget to leave a rating and comment after you try it. I love hearing how you serve it. 💛
Copycat Cafe Rio Sweet Pork
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 chiles
- 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 to 4 hours or on low for 6 to 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, chiles, 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 1 to 2 more hours.
Notes
- Use regular Coke, not diet, for the closest Cafe Rio flavor.
- Marinate the pork overnight if you have time.
- Boneless pork ribs, pork roast, pork shoulder, pork butt, carnitas-style pork, or Boston butt all work well.
- If the pork does not shred easily, it needs more cooking time.
- Discard the cooking liquid before adding the sauce so the finished pork is not watery.
- If you are short on time after shredding, simmer the pork and sauce in a deep skillet on the stovetop until the sauce thickens.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze leftovers for up to 5 months.
- Reheat with a splash of Coke, water, or enchilada sauce if needed.
- Place the pork, ½ can of Coke, water, and garlic salt in the Instant Pot.
- Cook on high pressure for 60 minutes for a pork roast, 40 minutes for pork ribs or pork chops. Natural release for 20 minutes. The pork should shred easily after cooking. If still tough, cook on high pressure for another 10-20 minutes.
- Discard liquid and shred pork.
- Combine the remaining ½ can of coke, chiles, enchilada sauce and brown sugar.
- Return pork and add the liquid mixture to the Instant Pot.
- Cook on the sauté setting and stir frequently until the sauce is thickened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!