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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 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.
So glad you guys enjoyed it! Thanks for taking the time to give us a rating!
Tastes just like the original! I will only use the recipes from this site now for anything Cafe Rio!!! AMAZING!!!
Thanks Mindy! So glad you like this Sweet Pork recipe!
I’ve never tried the Cafe Rio original, but was really excited to try this recipe. The name is not kidding. It is REALLY sweet. I guess I was expecting a little more spice (not sure why) and this was almost too sweet … I felt I could serve this at a child’s birthday party and all the kids would love it. I had to do something to add a little more depth so I added some ketchup … regular, and then a few shots of spicy (my mom swears by ketchup in her sweet pork and that felt safer than adding hot sauce which would’ve been unchartered territory). That helped a little but I was still a little worried serving it as a dinner but I paired it with the pico de gallo mentioned in the links somewhere and a little sour cream to cut back on the sweetness, and a lot of fresh cilantro and that balanced it out very nicely. My boyfriend had his in a flour tortilla bowl with rice, cheddar, pico, sour cream and pork, and he liked it a lot too. Grilled asparagus went well on the side. What went from being an “oh crap! I killed all that great pork with way to much sweetness” to a surprisingly good meal. Again, never tried the original version, so I can’t speak to that, but, we really ended up enjoying this. Thanks!
Whew! I’m glad it worked for the party! It is sweet. Balancing it out with ketchup was a great idea!
What size can of green chiles?
4 oz
Thank you!
First of all, I’ve made many of your recipes in the past & loved the ones I’ve made. I have never been one for sweets. I have had bar-b-que in the past, but very seldom, because most of it tasted overly sweet. Once in a great while, I would find some bar-b-que that was balanced just right between the sweet & the heat & would have a small serving. Due to my lack of interest in sweets, I’ve never been concerned regarding diabetes & because diabetes has never been in my family. Imagine my great shock, when 8 months to 1 yr. ago, I was diagnosed with Diabetes 2. When looking at the picture in my mind I had already rated its deliciousness @ 5 stars! I actually thought about trying this delicious looking & sounding recipe, that is until I added up the grams of sugar in every ingredient in this recipe. While only using 1 can of coke in the marinade the others are in the sauce. I checked out every ingredient in this dish & a total of 673 grams of sugar are infused into just 2 pounds of meat & sauce for this entire recipe. This is the first bar-b-que recipe that I’ve yearned to make myself in more than 5 full years & yet I can’t! However, I’m also positive you have other scrumptious dishes within your recipes that I will still make & enjoy. Please do not refuse to publish this comment, all of us need to realize the dangers of consuming excess sugar. IF I watch carefully what I eat & manage to continue to get my weight down, I only have 80 lbs. to go, I can possibly rid myself of Diabetes 2. The reason I wrote this is the fact that I felt secure I would never have diabetes & yet I have it. Even Diabetes 2 can cause loss of vision & other serious health problems if not found, treated & corrected. Thank you for all of your wonderful recipes I’ve made & enjoyed over the past year or so.
Margo Haynes
Hi Margo- we appreciate your concern and we are sorry to hear about the health problems you and your family are experiencing. For this recipe, you can absolutely cut down the amount of sugar. Plus, a lot of the sugar is discarded with the marinade. This is a copycat recipe have made it to taste just like the Cafe Rio sweet pork. It is quite sweet. If you would prefer a pork recipe with much less sugar, we have a delicious Kalua pork recipe that doesn’t have added sugar. Hope this helps!
Type 2 diabetes isnt caused by sugar consumption. Check out ‘mastering diabetes’. Anyway, I have diabetes too and shared these concerns. Thanks for the comment.
THIS WAS ABSOLUTELY SPOT. ON. tastes amazing leftover too!!!!!
Thank you so much Jared! So glad you liked it!
So. For the amount of coke, it calls for 36,72, or 108 ozs of coke but all 3 recipes say (3 cans). A 2 ltr coke is 67.6 oz of coke. There’s no way you would use almost 2- 2ltrs of coke for 6# of meat. What is the correct amount for each recipe???
This Sweet Pork recipe only uses 36 ounces of coke. I am not sure where you are getting the other measurements from.
That sounds amazing! Thanks for the tip and the 5-star rating!
I followed it exactly, and didn’t think it tasted exactly like cafe rio. I’ve tried some other cafe rio recipes from this (the rice and beans) and those have been really good, this one was just ok, the other recipes have been awesome though.
Mine is about an hour away from completion by the look of it.
Ended up marinating it for two days because I didn’t have the time to get it into the crock pot between my doggo’s, fat cats and Remembrance Day/Veteran’s Day ceremonies yesterday for us Canucks.
After the entire time on low the sauce seems to have gotten thinner. I don’t know if this is a difference in ambient atmosphere pressure and the fat leftover from the pork all being drained or perhaps the green chilis and enchilada sauce are more watery-
Either way the sauce is more liquid than sauce to the point I have cracked the lid and turn up my slow cookers temperature to high to reduce it a little.
Flavours are on par! My picky boyfriend will love this, the only reason I have rated it only 4/5 stars is simple because after following the instructions to the letter I am left with a watery sauce.
I am excited to try this. How long do I cook a 5.5 lb roast? On high or low?
Cook it for the same amount of time as it calls for in the recipe – low for 8 hours, then shred and add the sauce and cook on low for an additional 2 hours. Thank you for asking!
I know this is an older recipe and I’m wanting to try it! I bought pre-cooked shredded pork. I’m wondering if you’ve tried that before and does it work just as well?
Pre-cooked pork won’t have quite the same flavor as it hasn’t been cooked in the right flavorings. You can try marinating it in coke and brown sugar and then heating before serving. I’m not sure. I don’t think I have even seen pre-cooked shredded pork before (without BBQ sauce). Is that what you found?
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!
Thank you so much for this kind comment! You seriously made my day 🙂 So happy to hear you are a long-time fan. Please keep coming back for more! We will do our best to keep the good recipes comin’ 😀
Hi, I just made this and it was so wonderful. There is no enchilada sauce here so I made my own, also no cans of green child’s so I sautéed some peppers that looked like Anaheim peppers and it worked nicely. This is my new go to recipe for pulled pork. Thank you!
We’re so glad you like it!
I would like to serve Sweet Pork Salad for a gathering of about 60 people. I’ve noticed your recipes don’t have serving quanities. How many people do these recipes serve? I’m commenting on the Sweet Pork recipe, but portions need to apply to all the salad ingredients: pork, rice, and black beans. (You may have answered this question already; I didn’t take the time to read through all the comments.) Also, I’d like to be able to prepare as much ahead as possible. I’m planning to make the meat ahead, freeze it and then put it in my roasting oven the morning of my event. How well will the rice do if I make it the day before, and then warm it up in big aluminum trays in the oven? I’m open for any other suggestions on how to efficiently serve this to a large crowd of people.
thanks.
All of the Cafe Rio recipes should serve about 4-6.. the pork can usually serve a little more though if you want to stretch it out (maybe 8 servings). We have never made the rice ahead of time so I am not sure how it will turn out. You will probably be fine, my only worry is that it will be a little dry. Just be sure to keep it sealed well if you do make it before. Let us know how it turns out!
I would like to serve Sweet Pork Salad for a gathering of about 60 people. I’ve noticed your recipes don’t have serving quanities. How many people do these recipes serve? I’m commenting on the Sweet Pork recipe, but portions need to apply to all the salad ingredients: pork, rice, and black beans. (You may have answered this question already; I didn’t take the time to read through all the comments.)
thanks.
I know the recipe calls for coke, but could Pepsi yield the same results?
Yes, Pepsi will work just fine. It’s the carbonation that tenderizes the meat and the sugar that sweetens it. Thanks for asking!
I’m making pork barbacoa for Christmas Eve dinner. However I.use Dr Pepper and love that.
Yes, Dr. Pepper also works well to marinate the pork. Thank you for the review!
I have made this recipe for a few years, and love it. Even though I’m not a Coke drinker (we just don’t drink a lot of soda), I keep 12-packs of caffeine-free Coke in my pantry for “Cafe Rio night.” But I’ve gotten lazy; let’s call it busy, it’ll make me feel better. I’ve gone to buying the precooked pulled pork at Costco, and putting it in the microwave with a little of all the ingredients. All the flavor without all the time… Everyone loves it. I throw rice in the rice maker with broth, lime, sugar & cilantro, open a can of black beans that are preseasoned with lime/peppers, and Bam. If I haven’t had time to make cilantro lime ranch ahead, everyone grabs the hidden valley and STILL loves it. We all choose if we want it in a tortilla or as a salad. Best mix of ingredients for a cafe rio taste!!!
How many salads does this make? I need to feed 12 people.
It makes 4-6 depending on how hungry people are.. the dressing serves probably 10-12
This recipe is really close to what an anonymous source at a certain restaurant told me, except he says they use an obscene amount of butter, and it’s Dr. Pepper instead of Coke. I did it his way and it tasted exactly the same as the restaurant. But this recipe is so close, I’d rather skip the butter and do it this way.
Want to make this for a baby shower luncheon but there is a lot to do. Can I make the pork and freeze it ahead of time? Has anyone tried this and did the flavor/consistency of the pork suffer
I always make a bunch of the pork when it goes on sale and freeze it. It is a family favorite and a staple at our house. Love the sweet pork. You won’t be disappointed when you thaw it out and reheat it.
Can this recipe be done in a pressure cooker rather than a slow cooker?
We haven’t tried it in the pressure cooker, so I can’t definitively say how it would affect the recipe. But let us know how it turns out if you try it!