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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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MA’AM!!! Well done! My husband and I moved from Utah to Oregon 6 years ago and have been missing Cafe Rio. This hit the mark. I have had this recipe saved for a while, and we just got around to making it. Thank you for doing the leg work on this! So good! This will definitely be a go to recipe for us.
Thank you for your kind comment, glad you can still eat it in Oregon!