Cafe Rio Pork Burritos you can get on the table in no time! Shredded sweet pork burritos served enchilada style in portions perfect for family dinner.
If you are a follower of our blog, you have probably figured out that we love Cafe Rio / Costa Vida. Thousands of you have tried our Cafe Rio recipes with great success and have left wonderful comments for us– Thank you! The only complaint we really ever get about the burritos is that they can be a little time-consuming… we hear ya loud and clear! We understand, sometimes you want Cafe Rio sweet pork burritos but don’t want to spend a lot of the day in the kitchen (we are right there with you). This is a recipe that we have come up with that still has all the great flavors of Cafe Rio but is SO much simpler and much more family-friendly. In the time you can make your typical pan of enchiladas, you can make these. Don’t get me wrong, I love the traditional way of making them (there is something about having your own huge burrito in a tin serving dish) but most of the time the name of the dinner game is just to get it on the table quickly and efficiently with minimal clean-up — which this recipe does!
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- 2 Lbs. country style pork ribs you can also do a pork roast
- 1/2 c. Coke
- 1 c. brown sugar
- 1 c. red enchilada sauce
- 1 1/2 c. rice uncooked
- 3 c. chicken broth
- juice of 1 lime
- 2 cloves garlic
- 1/2 bunch cilantro chopped
- 1-2 cans cuban-style black beans
- 1 28 oz can green enchilada sauce
- 8-10 flour tortillas
- 2-3 c. Monterey Jack cheese grated
- Sear pork on all sides until browned. Place pork in slow cooker with Coke, brown sugar, and enchilada sauce. Cook on high for 3-4 hours or low for 6-8 hours or until pork is tender and shreds easily. Shred pork, place back in crock pot and set aside.
- In the meantime, place rice, chicken broth, lime, garlic and cilantro in a rice cooker and cook until done (you can also do this on the stove following rice package instructions).
- Preheat oven to 350-degrees.
- Pour about 3/4 c. of the green enchilada sauce over the bottom of a 9x13 glass pan and spread evenly.
- In each flour tortilla shell, place about 1/4 c. shredded pork, scoop of rice (to taste), scoop of black beans (lightly drained, to taste), about 2-3 Tbsp. green enchilada sauce, and a sprinkle of cheese (to taste). Place burritos along the bottom of the prepared 9x13 pan.
- Pour remaining green enchilada sauce evenly over the top and sprinkle with remaining cheese.
- Bake for 20-25 minutes or until cheese is hot and bubbly.
- Serve with any extra remaining rice and beans.
Do you think that this would work with chicken as well?
Literally no reason why it wouldn’t.
Thank you for this recipe. This was pretty darn good!
Next time, I will cut back massively on the brown sugar (from a cup to perhaps 1/4 c). The pork was far too sweet for us, but we’ll definitely be trying this again with minor alterations. The rice was amazing; I’ve done cilantro lime rice before (our favorite and great to serve with grilled vegetables), but making it with chicken broth added a whole new dimension to the flavor!
For those interested in making this but prefer not to use a crockpot, you could alter this dish to be ready in under an hour by swapping out the pork and shredding up a rotisserie chicken instead. We may try that next time!
Can’t get enchilada sauces here–any good homemade enchilada sauce recipes?
We have a great one! Copy and paste this link: https://www.favfamilyrecipes.com/homemade-enchilada-sauce/
Looks delish! Can’t wait to try it! Can you tell me about how many servings this produce? Forgive me if it’s posted; I’m just not seeing it. 🙂
It should serve 6. We have 5 in our family and it makes plenty 🙂 Hope this helps!