If you love the Cafe Rio Sweet Pork Salad, this is the place for The Complete Cafe Rio Sweet Pork Salad Recipe. See our easy recipes for each ingredient!
We LOVE Cafe Rio and Costa Vida. We have tried and tried to duplicate the Cafe Rio sweet pork salad.. and tonight.. we nailed it! It was DELICIOUS!! We have tried different sweet pork recipes but something seemed to be missing from each one.. so we combined a few and made our own! I promise, we are VERY VERY picky about our Cafe Rio sweet pork and this tasted EXACTLY like it. We also played around with the rice, the beans, and the ranch. At dinner tonight, we felt like we were having Cafe Rio take-out. However, we liked our recipe even BETTER!!! Don’t believe us? Try it out for yourself and you will see!
It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro! Try it and let me know what you think! I KNOW you won’t be disappointed!!
Update: We have had some AMAZING feedback on this recipe! Thank you so much for making us the #1 Site for Cafe Rio recipes! If you have tried this recipe, please leave a comment below to tell us what you think!
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Serves 4-6
If you love the Cafe Rio Sweet Pork Salad, try it at home! This recipe is easier than it looks. It tastes just like you ordered it from Cafe Rio.
45 minPrep Time
4 hr, 30 Cook Time
5 hr, 15 Total Time
Save RecipeIngredients
- 6 large Tortillas (click HERE )
- Shredded cheese, Mexican blend
- Cafe Rio Cilantro Lime Rice & Black Beans (click HERE )
- Cafe Rio Sweet Pork (click HERE )
- Lettuce (NOT iceberg, use leafy green or Romaine)
- Pico de Gallo (click HERE )
- Guacamole (click HERE )
- Sour cream
- Tortilla Strips (click HERE )
- Cotija cheese, crumbled (or you can use Parmesan)
- Cafe Rio Cilantro Ranch (click HERE )
- OR Cilantro Lime Vinaigrette (click HERE )
Instructions
- First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins).
- Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted.
- Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream.
- Add crushed tortilla chips, a shake of Parmesan cheese (or Cotija cheese if you want to be more authentic), and top with a few cilantro leaves.
- Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)
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I did find online that "Fresh Gourmet" makes tortilla strips that are sold at Smith's and Albertson's. They are the same maker of croutons, so they might be in that section.
Thanks for all of your hard work! :)
We also loved reading all about you and Jared, and the BYU-H phone call that got it all started. I have a son currently attending BYU, and a daughter living in the same BYU-approved complex and attending UVU, so the connection was more than just one recipe.
Thanks for sharing all your recipes and ideas! I'll be back to visit off and on.
I would like to ask if you've ever tried using Dr Pepper in one of your previous attempts?
Looking at the many recipes online some say use Coke others say Dr Pepper. I've tried both in the past and the soda never seemed to make a difference in the end flavor. What do you think?
The marinating is a great idea!
I THINK that Cafe Rio actually uses Coke though. One day when we were there we saw them filling a HUGE bucket full of Coke in the back. We just assumed it was for the pork.
--Erica
ps....I go to Chili's (or another similar establishment since I live in Delaware!) and just purchase their crunchy tortilla strips for things...yummy with other salads and soups :)
to make the tortilla strips: you can slice up corn tortillas, toss with a bit of oil & broil for a few minutes in the oven, turning & watching that they don't burn.
thanks
Wish me luck!
My sister is making most of this tomorrow, I am making the dressing, she is making everything else. I get off easy. I am sooo excited!
Cilantro-Lime Vinaigrette Dressing
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.
I'm sorry, I don't know the pinto bean recipe... I will try to find it out though! I think Cafe Rio ranch is less spicy so probably do it without jalapeno seeds.
Kami and Phil:
Thank you SO much for this recipe! I can't wait to try it!!!
Acker Family:
Yes, I hear the calorie count in this dish is ridiculous, I don't know exactly how many calories though.. to be honest.. I don't even want to know what it is, we love this too much. I think in this case ignorance is bliss :) haha
I use the 12 or 14 oz can.. not the big 20oz. or whatever it is can. I think there is something in the diet soda that will break down the meat funny. I haven't TRIED it yet, but that is just what I have heard.. it's not worth wasting a good roast to see what exactly will happen.
I have a party coming up tomorrow :) and I will be making this for about 25 adults, do you think doubling the recipe be enough.
Please email me at [email protected]
THANKS SOOOO MUCH!!!!
Do you happen to know the recipe for the mild green sauce?
However, I used the Mild sauce, not really paying attention. I will def. need to get the Medium next time. Oh well, still delicious.
We used a pasta cutter instead of paper shredder to slice them, but they worked perfectly and are exactly like the real McCoy!
Mary Lou
Mary Lou
Your pork recipe looks like the best one I've seen. I'm making this tomorrow night and can't wait. Thanks!
Also, you can buy tortilla strips and tortillas from Cafe Rio. I believe they sell them in packs of 10. Yum!
I want to make this for my family reunion in 3 weeks. We plan on about 75 adults so need enough to serve about 85-90 people. Can you give me any suggestions as to increasing it? I hate to overbuy but I don't want to run out of food.
I especially have no idea how far the dressing goes, and how much I need to make.
I will await your response.
Thanks
Yikes, I don't know what to tell you. The dressing probably makes 2-3 cups if I remember correctly. As far as the pork goes.. I would say make 10-15 times the amount given. That is saying that each serving of pork will feed 4-6 people. It depends on how many big eaters you guys have! If this doesn't help you or you have further questions, email me at [email protected]
Erica
Thanks!
R. Warner
SLC, UT
Thank you!!
I'm so excited to try this one!
I have made this recipe at least 10 different times, and more often that not, the dressing comes out unbearably bitter.
I have tried everything to remedy this (from using only the leaves of the cilantro to roasting the tomatillo).
Suggestions?
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Thanks Erica, I will definitely be browsing your other recipes as well.
Yes you can freeze the pork, just heat it up in a pot on the stovetop when you are ready to use it. It will last probably 5 days in the fridge. I feel like I save $$ because it makes 4-6 salads.. which at Cafe Rio that would be 30-40 bucks. I also make it because we moved to Washington state and there are no Cafe Rios here so we have to make our own to satisfy our cravings! Hope this helps! Thanks for checking out our site!
I didn't read through all of the previous comments to see if this question was already asked but I was curious as to what size cans you used for both the green chilis and enchilada sauce. Also, I am assumming that you used the red enchilada sauce and not the chili verde (green) kind?
Thanks so much for posting this. I am looking forward to trying it.
For anyone who does Bountiful Baaskets... the mexi pack come with all the ingredients you would need... also you can buy their tortilla pack and it has 36 of those large cafe rio style tortillas along with 24 small flour and 24 corn! (When these are available as add ons though, I have seen it once in the past month or so and grabbed them well I could).
I LOVE all the recipes on your blog... we are going to be trying out a bunch more!
I haven't used that version before.. sorry! It would probably taste close to the same. I guess all I can say is read the reviews/comments above!
Thanks!
BUT I also saw the post about the jalapeno without seeds being too spicy and I have an answer! The older the jalapeno, the spicier it is. So how do you tell? Jalapenos as they age get fine, white lines or stripes on their skin. The more white stripes, the older and spicier it is.
http://www.produceoasis.com/Items_folder/Vegetables/Jalapeno.html
Hope that helps!