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Bowl of Cafe Rio Sweet Pork with tongs. Sides of rice and black beans on the side.
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4.98 from 147 votes

Copycat Cafe Rio Sweet Pork

This Cafe Rio Sweet Pork copycat recipe is sweet, savory, tender, and easy to make in the slow cooker. Use it for burritos, salads, tacos, and more.
Prep Time15 minutes
Cook Time10 hours
Marinating Time4 hours
Total Time14 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Cafe Rio Sweet Pork Recipe
Servings: 10
Calories: 395kcal
Author: Erica Walker

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.
    Ziplock bag with pork roast and marinade.
  • 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.)
    Crockpot with cooked pork roast.
  • Remove pork from the slow cooker and discard any liquid left in the pot. Shred pork.
    Shredding cooked pork roast with forks on a cutting board.
  • 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.
    Crockpot with cooked Cafe Rio sweet pork and tongs.

Video

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.
Instant Pot Instructions:
  • Place the pork, 1/2 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 1/2 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

Calories: 395kcal | Carbohydrates: 40g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 354mg | Potassium: 310mg | Fiber: 1g | Sugar: 38g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg