Our family is in love with Cafe Rio sweet pork. Doesn’t matter what it’s in, we will eat it. So in order to help feed our addiction and save some money, I have been on the hunt to try to find a recipe that tastes similar.
I don’t think I’ll ever get it exactly the same, but I thought, if I could get close, I’d be doing good. So I tried several recipes and nothing was even close. I finally found one from a fellow PYPer on pinchingyourpennies.com that was good. I altered the recipe slightly and came up with a winner. That is where Laura’s version of Cafe Rio sweet pork was born.
We usually have it on taco, but beware it is messy. You better use a fork if you are going for taco. Burritos would be great for this also. We’ve even put it on nachos or in a quesadilla.
- 2–3 lb pork roast
- 1 can of Coke (not diet)
- 1 can enchilada sauce
- 2 cloves minced garlic
- 1 small can diced green chilies
- 1 cup brown sugar
- Place pork roast in a gallon sized Ziploc bag. Add in the Coke and allow to marinade over night.
- Place the roast along with the marinade and cook until very tender (about 8 hours on low). Drain off any liquid after cooking.
- Shred pork and mix in the enchilada sauce, garlic, green chilies, and brown sugar.Then cook for 30 min to one more hour in the slow cooker. Serve in a taco, burrito, salad, or quesadilla. Serves 6-8
Since making this, I have discovered a way that I like to make this even more. In place of the the enchilada sauce I use a packet of enchilada sauce, 1 (8 oz) can of tomato sauce. Then I add in a little Coke(start with 1/4 cup) to add moisture to the mixture.
This is excellent made ahead of time and kept in the freezer for a quick dinner.
This is the original photo from this post. The above photo was updated in April 2015.