This copycat Cafe Rio sweet pork combines sweet marinated pork with a red enchilada sauce that is slow cooked until tender. This sweet pork is perfect for salads, tacos, burritos and more.
Table of Contents
Copycat Cafe Rio Sweet Pork
Get ready to make the perfect Cafe Rio Sweet Pork in your own kitchen. Shredded like beef barbacoa, the juicy pork is soaked in a delicious mix of flavors that make this dish irresistible.
I’m sharing the secrets of making this famous recipe from Cafe Rio. If you are like me and can’t get enough Mexican recipes you have to add our slow cooker carnitas, pork enchiladas and carne asada to your must-make list!
Why This Recipe Works
- Marinade magic: The combination of coke, brown sugar, and kosher salt creates a flavorful marinade that infuses the pork with sweetness and tenderness.
- Saucy perfection: The blend of red enchilada sauce, green chiles, brown sugar, and coke forms a luscious sauce that bathes the shredded pork, elevating its taste!
Shredded Sweet Pork Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Boneless pork: I prefer pork shoulder, but sirloin or pork butt will work too.
- For the marinade: You’ll need brown sugar, a can of coke, brown sugar and salt.
- For cooking: Water, salt, and ground cumin
- To make the sauce: Red enchilada sauce, a can of green chiles, brown sugar, and coke.
- For serving: Tortillas, lettuce, pico, tomatillo dressing, and desired toppings
Substitutions and Variations
- Pork cut: Experiment with different cuts like sirloin or Boston butt if pork shoulder is not available.
- Marinade twist: Try using different sodas for a unique flavor profile. Root beer or Dr. Pepper also work great.
- Spice level: Adjust the level of spiciness by varying the amount of chili powder or incorporating other spices to suit your preferences.
- Protein alternatives: Explore variations by substituting pork with shredded chicken or shredded beef for a different protein experience.
- Instant Pot efficiency: If time is a constraint, use an Instant Pot on a high-pressure setting for 60 minutes then natural release for 20 minutes.
How to Make Cafe Rio Sweet Pork
- Marinade the meat. Cut pork into large chunks and place in a large bowl or zip-top bag for marinating. Then pour in 1 can of coke and brown sugar, and sprinkle salt and pepper over top. Marinade for at least 2 hours or overnight.
- Add everything to the slow cooker. Place the pork and liquid in the crockpot. Add 1/2 cup water, and then sprinkle garlic salt and cumin on top. Cook on low for 8-9 hours, or until it easily shreds. Reserve 1 cup of liquid in a cup, and then discard the rest.
- Shred the pork. Remove the pork and place it on a cutting board. Allow it to rest for a few minutes. Then shred with two forks, removing any excess fat. Then place the shredded pork back in the crockpot.
- Smother in sauce and finish cooking. Place the enchilada sauce, chiles, brown sugar, and coke in a blender and blend until combined. Then pour over the pork and cook for 30-60 more minutes, or until hot. Add any reserved liquid if needed. Serve while warm.
Cooking Tips
- Save a cup of cooking liquid to add moisture during the sauce stage if needed.
- When cooking pork in the slow cooker, don’t take the lid off before 8 hours. You need the steam to make it tender.
Recipe FAQs
You can cook your pork under high pressure for about 60 minutes and a 20 minute natural release. After adding the sauce, cook it on saute mode with the lid on until sauce is absorbed. It’s a similar process to Instant Pot shredded beef.
I prefer pork shoulder for this Cafe Rio pork recipe, but you could also use sirloin, boneless pork ribs or pork butt if you prefer.
If you’re going to finish the rest of your pulled pork within three or four days, keeping it in the fridge is a good choice. To keep the flavor at its best, use a sealed plastic bags or an airtight container.
Add cooled pork to a zip-top freezer bag (make sure all air is removed) and store in the freezer for up to 3 months. Thaw in the fridge overnight when ready to enjoy.
Serving Suggestions
Whether wrapped in a tortilla or paired with your favorite toppings, this sweet pork recipe opens the door to a variety of serving possibilities, from burritos to creative Mexican salad bowl combinations.
You can serve your shredded pork with some cilantro lime rice, quinoa, or cauliflower rice. Also, top with your favorite toppings. We love topping ours with pico de gallo, cotija cheese, cilantro lime dressing and guacamole.
Want more Mexican-inspired recipes? Try this Instant Pot Kalua pork, crockpot Mexican chicken and beef enchiladas.
More Pork Recipes To Try
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Cafe Rio Sweet Pork Recipe
Equipment
- 1 Crockpot
Ingredients
Marinade
- 3-4 pounds boneless pork (I prefer shoulder, but sirloin or but will work too)
- 12 ounce can coke
- ⅓ cup brown sugar
- kosher salt
For Cooking
- ½ cup water
- garlic salt
- ground cumin
Sauce
- 10-12 ounces red enchilada sauce
- 4 ounce can green chiles
- 1 cup brown sugar
- 1 cup coke
For serving: Tortillas, lettuce, pico, tomatillo dressing, desired toppings
Instructions
- Cut pork into large chunks and place in a large bowl or zip top bag for marinating. Then pour in 1 can coke, brown sugar and sprinkle salt and pepper over top. Marinade for at least 2 hours or overnight.
Slow cooker
- Place the pork and liquid in the crockpot. Add 1/2 cup water and then sprinkle garlic salt and cumin on top. Cook on low for 8-9 hours, or until it easily shreds. Reserve 1 cup of liquid in a cup and then discard the rest.
- Remove pork and place on cutting board. Allow to rest for a few minutes. Then shred with 2 forks, removing any excess fat. Then place the shredded pork back in the crockpot.
Sauce
- Place the enchilada sauce, chiles, brown sugar and coke in a blender and blend until combined. Then pour over pork and cook 30-60 more minutes, or until hot. Add any reserved liquid if needed. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cinco De Mayo, Crockpot, Crockpot, Dinner, Freezer-Friendly, Gluten-Free, Meal Prep, Mexican, Pork
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
